After the excitement of making a dairy free sweetened condensed milk, it dawned on me that while it tasted like a coconut’y sweetened condensed milk, and that it scooped like sweetened condensed milk, I needed to see whether it cooked like sweetened condensed milk.
Unfortunately, the day after making it, we had a record breaking day temperature wise and there was no way that I was going to turn the oven on. The upside of this is that I discovered that sweetened condensed coconut milk will wait patiently in the fridge for quite a few days.
On the first day that got below 30c, I decided to test it on a caramel slice. My batch of condensed milk made a 500g jar, plus a little extra – just perfect for a small bowl to *ahem* taste test over a few days. Let’s just say that the family that ‘dips in’ together, stays together. 😉
We absolutely loved it, and I think my little friend who is dairy intolerant will like it also. Here’s the recipe.
Dairy Free Caramel Slice
- 80g nuttelex
- 100g brown sugar
- 150g self-raising flour
- 60g fine desiccated coconut
- 500g sweetened condensed coconut milk
- 80g golden syrup
- 150g dairy free chocolate
Add nuttelex to bowl and cook for 3 minutes/60c/sp. 2 until melted. Add brown sugar, flour and desiccated coconut. Mix for 40 seconds/sp. 4, scraping down the sides halfway so all ingredients are combined well. The texture will be like a fine breadcrumb.
Line a 20cm square cake tin with baking paper and press base mix firmly into the bottom, smoothing with the back of a large spoon.
Bake for 15 minutes in a 180c oven.
Add golden syrup and sweetened condensed coconut milk into the Thermomix bowl. Mix for 3 minutes/80c/speed 2 or until ingredients are smooth and well combined. Pour over the top of the slice base and cook in a 180c oven for 20-25 minutes or until golden.
When the slice is first cooked and hot, it looks like the caramel layer splits, however once cooled the caramel becomes firm. Any coconut oil that rests on the surface can be removed by laying a paper towel over the top, however wait until the slice is almost cold and the caramel is firm.
Refrigerate until cold.
Break chocolate into squares, then chop for 10 seconds/sp. 9. Cook for 2 minutes/50c/sp. 4, or until melted.
Pour over the top of cold caramel slice and refrigerate until chocolate has set.
This is super rich, so consider cutting into 1 inch squares before storing in the refrigerator.