Dulce de Leche

1. Gently heat up almond milk and sugar in a flat casserole until sugar dissolves.
2. Boil up once and reduce heat again, and let simmer with open lid for about an hour until the liquid thickens (like light syrup).
3. Stir from time to time in the beginning and do so constantly in the end.
4. I get enough dulce for about 2 cups in the end.

Liqueur

1. Add all ingredients in a blender and mix at high speed for one minute.
2. Pour into a bottle and leave to cool in the fridge.
3. If you use coconut milk without emulsifier, you need another step before serving, since chilled coconut tends to separate from liquid and gets firm in flakes.
4. Shake the bottle very well and pour the liqueur in another clean serving bottle through a fine sieve.
5. The flakes will remain in the sieve, but the liqueur won’t lose its tender coconut flavor.