Vanilla ice-cream with coconut dulce de leche The girls and I often go to London's Portobello for churros with chocolate sauce or dulce de leche. At home, I like to follow the tip of a Brazilian friend and add coconut milk to the sauce and serve it on ice-cream. Delicious. 397ml/13oz tin condensed milk 150ml/¼ pint coconut milk Handful shredded coconut 750g/1½lb vanilla ice-cream Spoon the condensed milk into a small, heavy-based pan. Cook over a low heat, stirring continuously, for 15 to 20 minutes, or until it has turned a light toffee colour and comes away from the sides of the pan. Remove from the heat and slowly stir in the coconut milk and a pinch of salt. The dulce de leche can be eaten warm or at room temperature. Preheat the oven to 220C/ 425F/Gas7. Spread the shredded coconut on to a baking sheet and toast for 2 to 3 minutes till golden. Scoop the ice-cream into bowls. Top with a dollop of dulce de leche and some shredded coconut.