2 (15.5-ounce) cans unsweetened coconut milk (not low-fat)
3 cup plus 2 tablespoons dark brown sugar
½ cup unsweetened coconut chips or flakes
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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 2
3 cup sugar. Cook gently, stirring and scraping down the sides of the pan occasionally, until mixture is a deep caramel color, smooth and spreadable, about 1½ to 3 hours, depending on how powerful your stove is. The mixture should remain at a low simmer; do not let it come to a boil. Scrape into a bowl or container and let cool thoroughly, then chill for at least 2 hours and up to 5 days before serving.
2. Heat oven to 325 degrees. Spread coconut on a rimmed baking sheet and toast until golden around the edges, eight to 12 minutes. Let cool.
3. Toss pineapple with remaining 2 tablespoons sugar. Let fruit stand until sugar dissolves, one to two minutes.
4. Heat broiler and arrange an oven rack in the position closest to the flame. Spread fruit on a rimmed baking sheet. Broil four minutes. Stir, then broil until well caramelized and charred in places, three to four minutes more.
5. Spoon dulce de leche into six ramekins. Top each with warm pineapple and toasted coconut; sprinkle with salt if using and serve.
Melissa Clark, The New York Times