This lactose-free Dulce De Leche Recipe post is part of a sponsored program through The Motherhood. I have been compensated for my time. All opinions are my own.
I keep forgetting I’m lactose intolerant. I’ve only been so for the last year or two (around the time I turned 50), so it’s no wonder it’s not ingrained on my brain. It’s easy to forget, until I eat a dairy product and then suffer afterwards. (read: What is Lactose Intolerance? Lactose-Free Eating Tips)
I’ve been exploring some of the lactose-free products available – using supplements when a lactose-free alternative is not available – but I’m TERRIBLE at taking pills, so I prefer a product that’s ready to use. Lactaid has several milks that fit my needs from fat-free to whole (though I’ve yet to find an organic which is my preference).
I don’t drink a lot of cows milk, but when I do, it has to be lactose free. But I didn’t realize that I can cook with the Lactaid just like any other milk. I visited the Lactaid website to check out their list of recipes - there are savory recipes, sweet recipes, and everything in between available. I tried out their 3-ingredient Dulce De Leche with Coconut recipe.
Dulce De Leche with Coconut by LACTAID® Brand Products
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 50 minutes
This makes some amazing dulce de leche that's rich and has an intense caramel-flavor. I followed their recipe and it failed. Below are the changes I made and it was AMAZING! The resulting product is VERY soft. Next time I'll add chopped pecans then chill it. Once chilled I'll roll it in balls and dip them in chocolate coating to make candy. It would also be great on cupcakes (whipped first) or as cupcake filling (added after cooling).
I used it as an ice cream topping on vanilla icecream with fresh strawberries and it was fabulous!
2 cups LACTAID® Reduced Fat Milk
1/2 cup sugar
1 cup unsweetend flaked coconut
Spray a 3X5 inch loaf pan with cooking spray then line with waxed paper. Set aside.
Warm the LACTAID® Reduced Fat Milk in a 4qt pot over medium-low to medium heat (don't try to use a smaller pan or you'll have find the stirring sends the liquid over the sides of the pan. Heat the milk just until it's nearly boiling and then add the sugar.
You'll need to stir every 3-5 minutes to keep it from burning for the next 35-45 minutes. Keep your mixture just at a soft rolling boil, not a full boil. The milk mixture will thicken and turn caramel in color (you'll start to see the bottom of the pan when you stir).
Remove pot from heat and stir in coconut. Spoon dulce de leche into prepared pan.
Chill 50-60 minutes or until firm enough to cut into soft squares.
A mom and wife, Connie blogs about entertainment, going green, products, technology, DIY home remodeling and decor, and more. She's an animal lover and lives in the Pacific Northwest near Seattle, WA.
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