Cinnamon Coconut Caramel Sauce
Adapted from the Urban Poser (guest posting on PaleOMG)
I was so intrigued when I saw this caramel sauce made with coconut milk and honey on these amazing Samoa baked donuts (which I do fully intend to make one of these days SOON!) … Usually caramel is made with loads of butter and brown sugar so I was so curious to know what a caramel sauce made with coconut milk would be like. I went out and bought a can of coconut milk immediately to make it and then it sat on my island as my busy life kept me too busy to get it made …
But when I got home from my trip to Colorado, I wanted to make something special as a surprise for my daughter (because I had missed her so) … so I decided it was time to get going on the caramel sauce, because it would be the perfect topping for the wonderful cake I wanted to bake for her. It’s much lighter tasting than a traditional caramel sauce, with a light coconut flavor peeking through that we all really enjoyed.
- 1 can full-fat coconut milk
- 1/2 cup brown sugar or honey
- 1/2 teaspoon sea salt
- 1 Tablespoon butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- Whisk together the coconut milk, brown sugar or honey, and salt into a heavy duty saucepan. Add the butter and bring to a full rolling boil.
- Reduce heat to medium low and let simmer for 25 - 35 minutes or so or until the caramel has reduced to the desired thickness, whisking occasionally at first, and then very frequently in the last 10 minutes or so to keep it from burning.
- Remove from heat and stir in the vanilla and cinnamon.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Next up, something to drizzle it on … an Apple Cake I made for my daughter