This recipe really ought to be called ‘Awesome sauce’ as it really is the most awesome tasting caramel sauce I’ve ever had! Ever. And it’s made with coconut milk!
Y’all know how much I love my coconut and when I came upon this recipe by Faith at An Edible Mosaic for salted caramel sauce made with, of all things, coconut milk, I totally flipped! I knew had to try it right away to see if it really did taste like caramel sauce.
Guess what? This caramel sauce has all the buttery velvetiness and deep, rich caramel flavoring that (I thought) only caramel could have. You can only imagine my surprise when I took that first bite…and a second bite, just to verify my findings, of course….and maybe a third….and fourth! Ok, there were a
No heavy cream or refined sugars were used in the making of this caramel sauce. Really, there wasn’t! It’s made with the goodness of coconut milk, organic coconut sugar, honey, vanilla extract, sea salt, and only one tablespoon of butter. Simple ingredients for a wickedly delicious caramel sauce.
The best part about it (other than the taste), is that it’s homemade so you control what goes into it. So no preservatives, artificial coloring, excess sodium, or refined sugars are in this caramel sauce, No M’aam! Plus, it’s Paleo friendly.
I’m so glad I found this recipe to share with y’all just in time for fall, football parties, and apple season! It’s the perfect dip for apples or pears, not to mention the other uses you can find for this sauce. Like drizzling over ice cream, cakes, grandma’s apple pie, and popcorn. Plus, my personal favorite, just dipping your spoon into the jar {smile}.
The subtle saltiness combined with the sweet, rich, caramel flavoring makes possibilities for this caramel sauce endless.
And you wonder why I love coconut so much??!!
Salted Caramel Coconut Sauce (Awesome Sauce)
Ingredients
1 can unsweetened coconut milk
¼ cup honey
¼ cup organic coconut sugar (will be tan in color)
1 teaspoon vanilla extract
½ teaspoon sea salt
1 Tablespoon unsalted butter
Directions
In a medium sauce pan, add coconut milk, honey, and coconut sugar. Bring to boil over medium heat, stirring constantly with a whisk.
Bring to a rolling boil while you continue to whisk mixture. Let mixture continue to boil but decrease heat a little bit so it will not boil over. Continue to whisk mixture so it will not burn.
Mixture will become darker and thicker as you continue to cook it. When it becomes dark amber in color and amount of mixture looks like about 1 and ½ cups (this takes about 20-45 minutes) remove from heat and whisk in remaining ingredients of vanilla, sea salt, and butter until mixture is smooth.
Let cool before serving.
Makes for a delicious dip for apples and pears. Can be served over ice cream, cakes, pies, popcorn, cookies, pancakes, waffles, and French toast.
Can be stored in an air tight container for up to 3 weeks in the refrigerator.
*Helpful Hints*
- All measurements are US
- Why don't you stop on by Faith's site, An Edible Mosaic, and show her a little love. She has many more delicious recipes with beautiful photography.
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