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Coconut Milk Caramel Sauce
Nb persons: 0
Yield: about 1 cup
Preparation time:
Total time:
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| Ingredients | |
| 1 can (13.5oz) | unsweetened full-fat coconut milk |
| 1/2 cup | pure maple syrup |
| pinch | sea salt |
| 1 tablespoon | unrefined coconut oil |
| 2 teaspoons | vanilla extract |
Directions
In a large saucepan with a thick bottom, combine coconut milk, maple syrup and salt.
Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.
Stir a little more often towards the end to keep the bottom from burning.
Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes.
Once it has cooled slightly, stir vigorously until it is smooth and glossy.
Use the sauce while it is still warm for the best spreading/pouring results.
Stir leftovers (if there are any) in the fridge and reheat in a double boiler.
Nutrition Information
{serving size = 1 tablespoon - recipe makes 16 servings}
73 calories, 4.3g fat, 0g fiber, 0.3g protein
*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Homemade Caramel Sauce.
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