Caramel-coconut cream

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.


  • 250 g unsalted butter, room temperature
  • 1 jar Dulche de leche ( mine is 340 g ), room temperature
  • 1 pack instant pudding caramel or butterscotch, prepared acc. the instructions on the packet
  • 100 g caramelized walnut or pecan pieces
  • or 100 g toasted, sweetened coconut flakes


  1. 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.


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