Coconut Lime Dulce de Leche Bark


“Everything in moderation, including moderation.”

This is one of those times when you break away from moderation and splurge.

I’m just going to state very bluntly that this is complete calorie city, but it’s very much worth it, and the holiday season is the only time when there is any hope of indulging without too much guilt.

So my friends, I present to you something that you may not have ever seen before, and it’s basically a dulce de leche bar with coconut and lime.

It’s caramely, chewy, zesty from the lime and toasty from the coconut, all in one bite.  The stuff is amazing.  I mean just LOOK at those lacey nooks and crannies.

Stir to combine sweetened condensed milk, corn syrup,  amaretto liqueur or vanilla, and salt.  Dump in coconut, almonds, and lime zest and stir to distribute.

Spread the mixture evenly onto the parchment paper lined baking sheet.

Bake until caramelized and brown.

 

Coconut Lime Dulce de Leche Bark

Ingredients:

  • 2 14oz cans sweetened condensed milk
  • 1/2 cup light corn syrup
  • 2 tbsp amaretto liqueur, or 1 tsp vanilla extract
  • 1/4 tsp salt
  • 14oz bag sweetened flaked coconut
  • 5 oz bag sliced almonds
  • zest of 1 lime

Directions:

  1. Preheat the oven to 350 degrees F.  Line a 11×17 sheet pan completely with parchment paper.
  2. In a large mixing bowl, stir to combine the sweetened condensed milk, corn syrup,  amaretto liqueur or vanilla, and salt.  Dump in the coconut, almonds, and lime zest and stir to distribute.
  3. Spread the mixture evenly onto the parchment paper lined baking sheet.  Bake for about 25 minutes, but keep an eye on the coconut bark.  It’s done when it looks golden brown all over, and especially golden brown on the edges.
  4. Allow the coconut bark to cool for a few hours, and you may even want to eat these refrigerated (it’s just one of those preferences that varies from person to person).  Cut into bars with a sharp knife.  Enjoy!

Recipe adapted from Vanilla Kitchen’s Spicy Pecan Cocada.

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