Coconut Lime Dulce de Leche Bark
Need a gluten free and lacto ovo vegetarian main course? Coconut Lime Dulce de Leche Bark could be an excellent recipe to try. This recipe makes 1 servings with 5768 calories, 106g of protein, and 251g of fat each. For $17.38 per serving, this recipe covers 69% of your daily requirements of vitamins and minerals. This recipe from Fifteen Spatulas requires almonds, amaretto liqueur, sweetened condensed milk, and salt. 112 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a great spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche, Dulce de Leche Milkshake (Malteada de Arequipe o Dulce de Leche), and Lime, Pineapple, and Mascarpone Breakfast Soufflé with Dulce de Leche.
Servings: 1
Ingredients:
5 oz bag sliced almonds
2 tbsp amaretto liqueur, or 1 tsp vanilla extract
1/2 cup light corn syrup
zest of 1 lime
1/4 tsp salt
14oz bag sweetened flaked coconut
2 14oz cans sweetened condensed milk
Equipment:
baking paper
mixing bowl
oven
frying pan
baking sheet
knife
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a 11x17 sheet pan completely with parchment paper.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.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.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!
Step by step:
1. Preheat the oven to 350 degrees F. Line a 11x17 sheet pan completely with parchment paper.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.
2. Spread the mixture evenly onto the parchment paper lined baking sheet.
3. 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.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).
4. Cut into bars with a sharp knife. Enjoy!
Nutrition Information:
covered percent of daily need
