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LEVEL: easy Cook: 5 minutes Prepare: 5 minutes Total: 10 minutes Serves: 1 1/2 cup

Coconut Caramel

Post by The Buddhist Chef

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Description

Fantastic vegan caramel sauce, gluten free, dairy free but packed with flavour. Important: Coco sugar is a caramelized sugar be careful not to burn it. Bring the preparation to a boil and remove it from the heat immediately.

Ingredients

1 2/3 cup (400ml) canned coconut milk (do not use carton)
1 2/3 cup (250g) of coconut sugar
1 pinch of natural Fleur de sel or regular sea salt

Directions

1
In a saucepan warm up the coconut milk and dd coconut sugar and sea salt.
2
Bring to a boil and remove from the heat immediately.

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6 comment

  1. Ana
    Reply

    I made this to go with the chocolate cake (also your recipe) and it was amazing! Everyone absolutely loved it! I added a teaspoon and a half of espresso powder as well! I cut the chocolate cake in half and spread half the sauce inside and then poured the rest on top. I added some walnuts as well. It was divine… the cake itself isn’t TOO sweet so the super sweet coconut caramel sauce tied everything together so well. I was wondering something though…

    The coconut caramel didn’t thicken up very much. Do you have a suggestion to help that next time?
    Thank you so much for this extremely easy and delicious recipe!

  4. Milla
    Reply

    My baby’s first birthday is coming up and I decided to do exactly what you described. Glad to know ahead of time that it turned out great. I’m currently practicing the caramel sauce.

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