Coconut Dulce de Leche With Caramelized Pineapple

1. 1

   In a large skillet over low heat, combine coconut milk and 135 grams (2/3 cup) sugar.

2. 2

   Cook gently, stirring and scraping down the sides of the pan occasionally, until mixture is a deep caramel color, smooth and spreadable, about 1 1/2 to 3 hours, depending on how powerful your stove is.

3. 3

   The mixture should remain at a low simmer; do not let it come to a boil.

4. 4

   Scrape into a bowl or container and let cool thoroughly, then chill for at least 2 hours and up to 5 days before serving.

5. 5

   Heat oven to 325 degrees.

6. 6

   Spread coconut on a rimmed baking sheet and toast until golden around the edges, 8 to 12 minutes.

7. 7

   Let cool.

8. 8

   Toss pineapple with remaining 25 grams (2 tablespoons) sugar.

9. 9

   Let fruit stand until sugar dissolves, 1 to 2 minutes.

10. 10

    Heat broiler and arrange an oven rack in the position closest to the flame.

11. 11

    Spread fruit on a rimmed baking sheet.

12. 12

    Broil 4 minutes.

13. 13

    Stir, then broil until well-caramelized and charred in places, 3 to 4 minutes more.

14. 14

    Spoon dulce de leche into 6 ramekins.

15. 15

    Top each with warm pineapple and toasted coconut; sprinkle with salt if using and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.