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.
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Cinnamon Coconut Caramel Sauce
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
- 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
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Next up, something to drizzle it on … an Apple Cake I made for my daughter 🙂
This recipe was shared at Scrumptious Sunday, The Weekend re-Treat and Thursday’s Treasures.
6 comments
Hi, I am one of your new “followers” from Australia, and I love your recipes. I am going to try this Coconut Caramel Sauce, but could not help but notice that lovely looking cake you drizzled it over. Is that a cake recipe you have previously posted? If so could I have the name of it so I can look it up and make that too. Keep up the good recipes and love reading your Blog too.
Cheers, Vicki, Tasmania, Australia.
Hi Vicki and thank you so much for your kind words! I’ll be posting the cake today … it’s an Apple Yogurt Cake and it goes just perfectly with the caramel sauce … once I post it, I will link it to this post so you should have no trouble finding it 🙂
Hi Ann,
Thank you so much for posting a response so quickly and for the lovely cake recipe which looks delicious and I cannot wait to make this one as an excuse to make the caramel sauce!
I have printed out and tried a lot of your recipes and they are all so yummy! I am eagerly awaiting for Asparagus to come in Season (our Summer) so I can make your Crispy Breaded Asparagus Spears with the Lemon Sauce! Roll on Summmer…………….thank you once again for the reply and the cake recipe.
Cheers,
Vicki, Tasmania, Australia
Ann, you made me drool a little, maybe a lot! All I know is I want this Caramel Sauce in my Life! Thanks for sharing, I’m featuring you at Thursday’s Treasures this week!
Yay! Thank you Joan 🙂
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