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The Hidden Table · 2026-09-09
Dulce de leche
Dulce de leche is milk and sugar cooked into a caramel-colored sweet. A spreadable version differs from firm Dominican milk candy; the recipe below uses the spread.
Caribbean uses
It is used in sweets, cake fillings and dessert accompaniments. With guava or a crisp biscuit, a small spoonful supplies sweetness and a milky, toasted note.
Preparation and storage
Use a labeled ready-to-eat product; refrigerate after opening as directed. Do not heat an unopened can. Contains milk.
Recipe
Dulce de leche: small chilled dessert
4 small portions
Ingredients
- 80 g Dulce de leche — ready-to-eat spread
- 320 g plain pasteurized yogurt
- 160 g ripe banana, peeled and sliced
Method
- Divide the yogurt among four small bowls.
- Add the prepared main ingredient and banana. Keep hard toppings finely broken and omit them for guests who cannot safely chew them.
- Serve chilled without extra sugar; disclose milk and any peanut ingredients.
At the table
Its mellow richness makes a small dessert feel generous without hiding the fruit.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.