Friday, September 14, 2012

Coconut Milk Caramel Sauce

The other day, out of nowhere, I had a huge craving for salted caramel. I think it blew Ross' mind that 20 minutes after I announced that, I walked into the office with some caramel on a spoon for him to taste. What can I say? The heart wants what the heart wants.

Coconut Milk Carmel Sauce
3 Tbs butter (or butter substitute if you're vegan)
1 14 ounce can full-fat coconut milk
1/2 cup brown sugar
up to 1/2 tsp sea salt
1/2 tsp vanilla extract

Put the butter in a medium sauce pan set over medium-high heat. Allow the butter to melt for 1-22 minutes and begin to swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Browning should take about 3 minutes and you’ll know it’s done when it smells nutty and it has a dark golden brown color.

Turn the heat down to medium and add the coconut milk, sugar, and salt. Stir until the sugar is dissolved. Raise heat to medium-high again and boil the mixture, stirring frequently with a heat-safe spoon or spatula, until the sauce thickens. This takes about 20 minutes.

Remove from heat, allow to cool for a minute or two, and add vanilla.  Serve over ice cream, on a pear crisp, with apple slices, or on a spoon!

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