In a saucepan, make a dry caramel with the first amount of sugar.
In another pot, gently warm the coconut milk with the glucose.
Once the caramel reaches 356°F, deglaze with the warm coconut milk, stirring well until fully combined.
In a small bowl, mix the pectin with the second amount of sugar. Add this mixture to the saucepan with the coconut milk caramel. Stir until dissolved.
Bring mixture to a boil, reduce heat to low and cook until mixture thickens to desired consistency. Add 4 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste and sea salt. Stir until dissolved.
Remove from heat and cool completely. Store refrigerated until needed.
Vegan Alfajores
In food processor, sift together the corn starch, powdered sugar, gluten-free flour, baking powder, salt, and ground .5 g Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (8oz).
Add cold, cubed vegan butter and pulse until mixture resembles coarse crumbs.
With the processor running, slowly add the plant base milk, rum, and 15 g Prova Gourmet Madagascar Bourbon Vanilla Extract. Mix until the dough just comes together into a ball.
Remove dough from processor, wrap in plastic, and rest in the refrigerator for 20 minutes.
Roll dough out to about 2 mm thickness between two sheets of parchment paper or on a surface lightly dusted with gluten-free flour.
Cut dough into heart shapes, place on a perforated baking tray lined with perforated mats. Freeze the cookies for about 20 minutes before baking.
Bake in a preheated oven at 320°F between two perforated baking mats until the edges of the cookies become slightly tanned, about 12 minutes. Cool completely before removing from the tray.
Place a small amount of the Vegan Coconut Dulce de Leche on one cookie and top with a second to create a sandwich. Repeat with remaining cookies.
Decorate edges of cookies with shredded coconut, then enjoy!
Notes
Alfajores will last for about 5 days in an air-tight container at room temperature, or up to a month if frozen.