Coconut Milk Caramel Recipe
Welcome to the best dairy free caramel sauce you’ll ever make! Not as rich as your typical caramel sauce since it is made entirely with coconut milk, this Coconut Caramel still tastes delicious with that deep caramelized flavor and a hint of tropical coconut.
Servings: 1 cup
Equipment
- Stainless steel pan
Ingredients
- ¾ cup granulated sugar
- 2 tablespoon corn syrup
- 2 tablespoon water
- ½ cup coconut milk or just the top cream
- ¼ teaspoon fine salt
Instructions
- Caramelize the sugar - Add granulated sugar, corn syrup and water to a heavy bottom stainless steel pan. Heat the mixture over medium heat without stirring. You can swirl the pan occasionally to ensure all the sugar melts and heats evenly. When the liquid turns amber, take it off the heat. This could take around 10-15 minutes, more or less, depending on the strength of your burner.¾ cup granulated sugar, 2 tablespoon corn syrup, 2 tablespoon water
- Add the coconut milk - Once you take the caramel off the heat, immediately add the coconut milk and whisk to combine. The mixture will bubble rapidly as the cool coconut milk combines with the hot caramel. Keep whisking until smooth.½ cup coconut milk
- Stir in salt - Sprinkle in the fine salt and stir to incorporate.¼ teaspoon fine salt
- Cool - Transfer warm caramel to a heat proof jar for storage and allow it to cool. Caramel will thicken further as it cools.
Notes
- Storage: you can store coconut caramel in the refrigerator for up to 1 month and in the freezer for up to 3 months.
- Warm before using: caramel thickens as it cools so warm it up in the microwave in short bursts, stir in between, until you get the desired consistency before using.
Nutrition
Serving: 23g | Calories: 65kcal
