I had a request from a customer. She wanted to give me the filling to put into the cake. I said, "No Worries!"
She brought me a jar of Dulce Leche which comes from her family in Columbia South America. She said her family makes the filling. (commercially processed)
To this caramel like, Dulce Leche filling, she asked me to stir in the toasted coconut and almonds she provided also.
Oh My Goodness! Was this ever good! Kind of similar to the filling in a german chocolate cake, but not as sweet.
I usually stay out of the buttercream, but kept tasting little bits of this filling. I wish I had some more of it! The toasted coconut and toasted almonds gave it an awesome flavor! Now, I just need to find some more of that Dulce Leche filling!
This filling was new to me and I just wanted to share.

That sounds yummy! I've used the Nestle brand a couple of times and everyone loves it, but the coconut and almonds sounds incredible!

You can get cans of Nestle dulce de leche in the Mexican foods section at the grocery store. Or sometimes it's by the sweetened condensed milk.

There are a few stores in my area that are like $ stores and have little areas of mexican foods. I have seen Dulce De leche there so I am sure it would not be hard to find. It does sound really yummy. I have also heard of cooking the dulce de leche in a slow cooker for several hours and then making a pie from it. It was supposed to turn to caramel. YOu poured it into a graham cracker crust and let it chill. WHen I did it it, it didn't work, but I had also been told that you could use Sweetened condensed milk(which I did). Good luck. Sounds yummy.

Oh I love dulce de leche,but never had it with toasted coconut and almonds. Sounds yummy!

you can find it in any latino grocery store. The colombian dulce de leche , is called Arequipe, they come in different sizes.

Yum! Was the toasted coconut desiccated? And almond slivers...? or some other form?

You can try make it...and not like people make it in this country by heating up/boiling a can of condensed milk.

Dulce de leche is very similar to the French version, configure de lait. My sister makes it every day in Ecuador, for some dessert that she sells to a local bakery. I have to ask her if her recipe is similar to this one, but I'm sure it's about the same.

I have to say that I don't like the ones in the can or the ones I've tried that are kind of dark. Those are not the ones from my childhood.

http://chezpim.com/bake/how-to-make-hom

http://www.citrusandcandy.com/2009/04/confiture-de-lait-caramel-milk-jam.html

It's actually pretty easy to make. And not dangerous this way.

Forgot this one, cajeta from Mexico.

http://www.joepastry.com/2010/making_dulce_de_leche/

I think that's a little bit different from the light dulce de leche I like. I'm almost sure you got the light one if they brought it from Colombia?

I also like to know a little more about the coconut and almond that you used(she brought) and also the quantities of each to how much dulce leche?
Thanks

Thank you so much for including a web site to show how to make it. I would imagine that the toasted coconut could be enough with the almonds to make it a thick concoction? what ever amount of dulce de leche you used? right? But more information would definitely be desired if you have it and wish to include it or ask the lady that provided it. Thank you again.

It was 1-8 oz jar of Dulce de Leche + a small 4 ounce container.
2 cups of toasted shredded coconut to 1/2 cup toasted slivered almonds.
I added about 1 3/4 cup of the coconut almond mixture.

I hope this helps.

Thank you for giving exact amounts of almonds and coconut.