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:

Quickview
5767k Calories
105g Protein
250g Total Fat
815g Carbs
60% Health Score
Limit These
Calories
5767k
288%

Fat
250g
386%

  Saturated Fat
153g
960%

Carbohydrates
815g
272%

  Sugar
724g
805%

Cholesterol
269mg
90%

Sodium
2831mg
123%

Alcohol
7g
43%

Caffeine
7mg
3%

Get Enough Of These
Protein
105g
212%

Manganese
7mg
355%

Phosphorus
3105mg
311%

Vitamin B2
4mg
283%

Calcium
2717mg
272%

Selenium
186µg
266%

Vitamin E
38mg
257%

Fiber
58g
234%

Magnesium
795mg
199%

Potassium
5456mg
156%

Copper
2mg
138%

Zinc
15mg
103%

Vitamin B1
1mg
80%

Iron
13mg
73%

Vitamin B5
7mg
73%

Vitamin B12
3µg
58%

Vitamin C
40mg
49%

Vitamin B3
9mg
47%

Folate
175µg
44%

Vitamin A
2154IU
43%

Vitamin B6
0.76mg
38%

Vitamin D
1µg
11%

Vitamin K
5µg
5%

covered percent of daily need
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