Dulce de Monkey

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This dessert is a twist on a family recipe passed along to me by my cousin Marcia.

Serves 8



In a medium size bowl, mix the cream cheese and the dulce de leche until it’s all incorporated. Arrange on the bottom of a 10 inch ovenproof dish.

Place the sliced bananas over the cream cheese and dulce de leche mix.

Preheat the oven to 275 F.

Beat the egg whites until firm, than slowly add the sugar, constantly beating until it doubles the volume and it looks fluffy. Arrange on top of the bananas.

Bake it for about 10 to 15 minutes, or until the top is nice and golden; and the bananas start to caramelize.

Take to fridge for 3 to 4 hours, or overnight. Serve with vanilla ice cream on the side, and fresh lemon or lime zest on top.


You can find the dulce de leche at the Latin section of your grocery store, or next to condensed milk shelf.

To make dulce de leche at home, place a can of condensed milk in a large sauce pan and cover with water. Bring to a boil, turn heat down to medium and cook for about 2 hours. Make sure to cool it down completely before opening the can, to avoid any burns.

Nutrition Facts:

Amount Per Serving - Calories 495.6 - Total Fat 17.7 g - Cholesterol 56.2 mg - Sodium 238.0 mg - Potassium 222.9 mg - Total Carbohydrate 71.0 g - Dietary Fiber 0.9 g - Sugars 65.9 g - Protein 13.8 g 

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