Like the other recipe, you chill a can of organic coconut milk to get the cream to separate from the water. You scoop out the cream and place it in a small sauce pan. Over medium high heat, add in the other ingredients while whisking and bring to a boil. You want to whisk every couple of minutes until it has reduced by half. Do not get distracted and walk away, there is a tendency for the cream to boil over and it could make a mess. Right about 30 minutes, the color should turn a nice caramely color and get real thick. Cool slightly and use immediately or transfer to an air tight storage container. The original recipe says it keeps for about 2 weeks, but I have never had mine last that long. The original recipe also calls for using two cans, but I only use one, two cans would be too much for me to make at one time.
It turns from this . . .
The uses for this yummy sauce is endless. Pour it over ice cream, dip apples in it or you can make something like this:
I used this cookie recipe. I placed it in an 8 x 8 pan, spread the caramel over the cookie, let it cool slightly, then spread on a 1/2 cup of melted semi sweet chocolate chips over the top. I set in the frig to cool then cut it into squares. So yummy and when you bite into it, the chocolate and caramel coating is a little crisp.
So, not only can you cook with coconut milk, but you can bake with it and create lot's of delicious recipes. Give this recipe a try and let me know what you make with it.
What do you like to put caramel sauce on?
Comments or questions are always welcomed. I would love to hear what you think of this post or any of my other posts. Thanks!