I spotted this recipe a long time ago; I'm not sure how, probably Pinterest. I couldn't wait to make it. It was very good, and we used it for a home ice cream sundae party, along with homemade hot fudge.
This recipe uses a can of full-fat coconut milk in place of the heavy cream one usually uses in caramel sauce. Coconut milk is perfect for this, because of its creamy richness. There is a slight coconut flavor, but I couldn't taste it with all the ice cream, lol! I also spread it on pancakes one day.... so good! This recipe calls for coconut palm sugar, which I happen to have on hand.... I think because of this recipe, lol! If you don't have that, just use brown sugar.
Note: The pic below is taken after resting in the fridge for a while. All other pics are taken of it "freshly made". PS: The author of this recipe is the blogger behind An Edible Mosaic. She has an awesome Middle-Eastern cookbook out now; check out her blog page. I have it and everything looks so delicious.
Salted Coconut Caramel Sauce
adapted from An Edible Mosaic
1/4 cup (60 ml) pure maple syrup or honey
1/4 cup (50 g) coconut palm sugar (or brown sugar)
1 teaspoon pure vanilla extract
1/2 teaspoon coarse sea salt
1 tablespoon unsalted butter
1. Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat. Bring to a boil, then turn the heat down so it doesn't boil over, and boil until thickened, dark amber in color, and reduced to between 1 to 1 1/4 cups, about 15 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather.)
2. Turn off heat and whisk in the vanilla, salt, and butter until smooth. Cool completely, and then use or store in lidded glass jar in the fridge for up to 3 weeks.
Notes: Vegan Option: Use maple syrup (instead of honey) and use a vegan “butter” spread.
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