Susan Jung's banana split recipe for grown-ups

Cajeta is like dulce de leche, only made with goat's milk rather than cow's milk. The home-made stuff isn't as thick as the shortcut dulce de leche, which involves simmering cans of condensed milk in water. This cajeta recipe is adapted from one on the blog Pati's Mexican Table (patismexicantable.com) which calls for piloncillo - dark brown unrefined cane sugar that is usually sold in the shape of cones. I make it with gula melaka, which is unrefined palm sugar. Because it takes a long time to make cajeta (about five hours, although you only have to stir it every once in a while), I produce a large batch; the excess keeps for several months in the refrigerator. Fresh goat's milk can be found at Great, in Pacific Place, Admiralty.