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!
Coconut Caramel Recipe
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
- In a saucepan, add one can of coconut milk, and the fat off the top of the second can.
- Add the brown sugar, and bring to a simmer over medium-high heat, stirring occasionally.
- 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.
- Remove from heat and add a pinch of salt and vanilla extract.
- 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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