Coconut Milk Caramel Sauce
Author: Alexa Schirm
Serves: 8
- In a small saucepan add coconut milk and sugar.
- Bring to a boil over medium heat stirring frequently.
- Once boiling turn down heat until it is at a slow boil and continue stirring frequently begin careful not to burn caramel sauce.
- Continue boiling until sauce has reduced and thickened (it will continue to thicken as it cools) about 25-35 minutes.
- Remove from heat and stir in vanilla, oil or butter and salt.
- Let cool to room temperature stirring occasionally to keep the fat immersed.
- Store in a glass container for 1-2 weeks.
- NOTE: Will need to stir before each use as the fat can separate out. Heating will get rid of the clumps that may occur.
Recipe by Simple Roots at https://simplerootswellness.com/coconut-milk-caramel-sauce/
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