Coconut Caramel Recipe

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I came from a heritage of great Martha Stewart-esque cooks that make their own peanut butter, jams, and the like. So it was no wonder when we made homemade caramel….that it was TO DIE FOR! Since I liked it (a little too much), I wanted to try to find a non dairy version that didn’t sacrifice flavor, (that was the challenge). I was inspired by the recipe found here for some salted caramel tartlets. Once I saw it, I knew a new go-to caramel was born!

Ingredients

1 1/2 (15oz) cans coconut milk, unsweetened, full fat
1/2 cup + 2 TBSP dark brown sugar
Pinch of salt
1/2 tsp vanilla extract

Directions

  1. In a saucepan, add one can of coconut milk, and the fat off the top of the second can.
  2. Add the brown sugar, and bring to a simmer over medium-high heat, stirring occasionally.
  3. Once the mixture begins to bubble, reduce the heat to low and cook for 40-50 minutes, stirring frequently (every thirty seconds to a minute) until the sauce is very thick and reduced by more than half. Be sure to scrape the sides and bottom of the pan as you stir.
  4. Remove from heat and add a pinch of salt and vanilla extract.
  5. Store in a jar for up to a couple of weeks.

Makes about 1 1/2 cups

This caramel is so yum that it only needs a simple vehicle for the caramel. My preferred vehicle is a strawberry. Simple, so that you can really savor the coconut caramel!

Tiny hands love to dip, so this coconut caramel recipe is kid-approved. Bon Apeptit!

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