Dulce de leche

The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. Central Mexico had versions as manjar (vanilla flavored) or cajeta, which is made from goat's milk, while in the North of the country the ``dulce de leche'' from cow's milk is more common. In Cuba, dulce de leche is made from soured milk that's curdled and then sweetened, called cortada. In the Dominican Republic, it is made with equal parts milk and sugar with cinnamon, and the texture is more like fudge. In Puerto Rico, dulce de leche is sometimes made with unsweetened coconut milk. In Colombia, it is called Arequipe, along with some regional variants, such as Manjar Blanco, which has higher content of milk. In Chile, it is called manjar.

Question: is arequipe the same as dulce de leche
Answer: yes