Ingredients
The following ingredients have 1 Servings
- 1 cup coconut/palm sugar (see notes*)
- 1 cup coconut cream
- 1/4 teaspoon sea salt
- 1-2 teaspoons vanilla extract
Instruction
- Place palm sugar paste, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
- Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
- To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
- Stir vanilla extract into finished caramel sauce. Fill into an airtight container.
- The coconut caramel sauce may harden as it cools. To make it pourable or dippable again, warm it a little in a water bath or in the microwave.
