Caramel-coconut cream Be The First To Review By anxeli recipe Comments | 0 Favorites | 9 Print I used this cream for my christmas eve cake with the decorative lights. A few girls asked me for the recipe, so I am posting it here. Ingredients 250 g unsalted butter, room temperature1 jar Dulche de leche ( mine is 340 g ), room temperature1 pack instant pudding caramel or butterscotch, prepared acc. the instructions on the packet100 g caramelized walnut or pecan piecesor 100 g toasted, sweetened coconut flakes Instructions On High speed fluff butter and dulche de leche. Lower the speed and fold in the pudding. Mix the nuts carefully with a spoon, cool 15 minutes of too runny to decorate, or use right away. Enjoy !