This is a bit of a cheat. I'm cheating a little bit today, as this Coconut Caramel Sauce is actually an ingredient in the recipes I'll be blogging for the rest of the week. But I thought I would post the recipe separately as it's a recipe in it's own right!
This caramel sauce is easy to make and can be used in countless ways! Drizzled on ice cream or stirred into coffee its creamy, coconutty goodness is irresistible!
This is essentially a recipe for vegan condensed milk, so feel free to use it in any recipe that calls for it. I will be turning it into thick, dark Dulce de Leche for tomorrow's recipe!
Coconut Caramel Sauce
Makes 1-1 1/2C
400ml full fat coconut milk
2/3C light brown sugar
Whisk the brown sugar and coconut milk together in a small saucepan until smooth. place over a medium to low heat and leave to reduce by half, stirring occasionally. This takes about 1 1/2hrs. The mixture should not be boiling but will bubble slightly. Leave to cool for 1/2 an hour and then pour into a jar and pop into the fridge for a few hours to thicken up.
Keeps well in the fridge for a week.