After the excitement of making a dairy free sweetened condensed milk, it dawned on me that while it tasted like a coconut?y sweetened condensed milk, and that it scooped like sweetened condensed milk, I needed to see whether it cooked like sweetened condensed milk.
Unfortunately, the day after making it, we had a record breaking day temperature wise and there was no way that I was going to turn the oven on.  The upside of this is that I discovered that sweetened condensed coconut milk will wait patiently in the fridge for quite a few days.
On the first day that got below 30c, I decided to test it on a caramel slice.  My batch of condensed milk made a 500g jar, plus a little extra ? just perfect for a small bowl to *ahem* taste test over a few days.  Let?s just say that the family that ?dips in? together, stays together.? We absolutely loved it, and I think my little friend who is dairy intolerant will like it also.  Here?s the recipe.
~ Justine
Dairy Free Caramel Slice
Slice Base

80g nuttelex
100g brown sugar
150g self-raising flour
60g fine desiccated coconut

Caramel Layer

500g sweetened condensed coconut milk
80g golden syrup

Chocolate Topping

150g dairy free chocolate

 Slice Base
Add nuttelex to bowl and cook for 3 minutes/60c/sp. 2 until melted.  Add brown sugar, flour and desiccated coconut.  Mix for 40 seconds/sp. 4, scraping down the sides halfway so all ingredients are combined well.  The texture will be like a fine breadcrumb.
Line a 20cm square cake...