Coconut Milk Salted Caramel Sauce
A dairy-free alternative to classic salted caramel sauce.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 tablespoons
- 1 can full-fat coconut milk, solid part only
- 1 cup coconut sugar
- 1/2 tsp sea salt
- 1 tbsp pure vanilla extract
Refrigerate a can of coconut milk overnight or until the liquid and solid portions have separated. Scoop the hardened cream into a small saucepan. Save the liquid for a smoothie.
Stir in 1 cup coconut sugar and 1/2 teaspoon sea salt.
Bring the mixture to a boil, then reduce the heat to a rapid simmer. Bubbles will completely cover the surface.
Continue to cook, stirring frequently until the sauce begins to darken and thicken slightly, about 10 minutes. It should coat the back of a spoon thinly when it's done.
Remove from heat and stir in the vanilla extract.
It will thicken as it cools. Use immediately, or store in a glass jar. It will last for a week to 10 days in the refrigerator.
Gently heat before serving.
Calories: 35kcal | Carbohydrates: 8g | Sodium: 92mg | Sugar: 6g