There are variants; according to Wikipedia the dulce de leche of El Salvador has a soft, crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch for a
custard - like texture; in the Dominican Republic, the texture is more fudge - like (less milk is used); in Puerto Rico, a
coconut milk version is apparently
popular, but I have found much else about this yet; and in Mexico, cajeta is most
popular, which is dulce de leche made with goat's milk.