Coconut Dulce de Leche With Caramelized Pineapple

• 2 (13 1/2-ounce) cans unsweetened coconut milk (not low-fat)
• 160 grams dark brown sugar ( 2/3 cup plus 2 tablespoons)
• 25 grams unsweetened coconut chips or flakes (1/2 cup)
• 1 small pineapple, peeled, cored and diced into 1/2-inch pieces (about 4 cups pineapple)
• Flaky sea salt, for garnish (optional)

1. In a large skillet over low heat, combine coconut milk and 135 grams (2/3 cup) sugar.
2. Cook gently, stirring and scraping down the sides of the pan occasionally, until mixture is a deep caramel color, smooth and spreadable, about 1 1/2 to 3 hours, depending on how powerful your stove is.
3. The mixture should remain at a low simmer; do not let it come to a boil.
4. Scrape into a bowl or container and let cool thoroughly, then chill for at least 2 hours and up to 5 days before serving.
5. Heat oven to 325 degrees.
6. Spread coconut on a rimmed baking sheet and toast until golden around the edges, 8 to 12 minutes.
7. Let cool.
8. Toss pineapple with remaining 25 grams (2 tablespoons) sugar.
9. Let fruit stand until sugar dissolves, 1 to 2 minutes.
10. Heat broiler and arrange an oven rack in the position closest to the flame.
11. Spread fruit on a rimmed baking sheet.
12. Broil 4 minutes.
13. Stir, then broil until well-caramelized and charred in places, 3 to 4 minutes more.
14. Spoon dulce de leche into 6 ramekins.
15. Top each with warm pineapple and toasted coconut; sprinkle with salt if using and serve.

unsweetened coconut milk, brown sugar, coconut chips, pineapple, salt

Taken from cooking.nytimes.com/recipes/1015174 (may not work)