It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment was It’s Yummy to my Tummy written by the very talented Heather. She has so many delicious recipes! It was hard to choose just one. In the end, I went for her Coconut Caramel Sauce. I was very intrigued by the thought of turning coconut milk into caramel. Besides, it is a dairy free and vegan option, something that is always good to have handy if you’ve got friends with food intolerances or dietary restrictions. It’s something in between caramel sauce and dulce de leche, as it is a bit thicker than a regular caramel sauce. And it tastes delicious… slightly coconuty and definitely like caramel!
Thank you so much for this great recipe Heather! Please, make sure you drop by Heather at It’s Yummy to my Tummy and check out her beautiful site!
Coconut Caramel Sauce
Coconut Caramel Sauce: delicious, dairy-free and vegan!
Ingredients
- 2 x 415 ml – 14 oz. cans unsweetened coconut milk
- 330 gms – 1 ½ cups packed brown sugar
- ½ tsp of salt
Instructions
-
-
Whisk together ingredients over medium heat until the brown sugar dissolves.
-
Increase the heat and bring to a boil. Simmer until the mixture is reduced and begins to turn thicker and darker in color (this should take about 30 minutes). Stir the mixture occasionally.
-
Transfer the sauce to small jars to cool. When completely cold, cover it and refrigerate for up to 1 month.
Veronica says
November 17, 2014 at 4:53 pmOoooh, I like the sound of the hint of coconut in the caramel. Big fan of everything made with coconut milk and coconut oil! How did you enjoy it? On top of ice cream? Over here, it might be devoured with simply a spoon! I love your blog, Manu and really enjoyed being assigned to you this month and perusing your recipes. Your photos are just so gorgeous!!
Maureen | Orgasmic Chef says
November 17, 2014 at 5:27 pmTotally different to any caramel I’ve made but gosh it looks and sounds good!
heather says
November 18, 2014 at 3:16 amGlad you found a recipe you liked and made my coconut caramel sauce! It appears it turned out nicely- is so easy to make really, and the kids love it drizzled on top of apple slices. I personally like it on apple pie or apple crisp too! I will even use it in my morning coffee drinks sometimes for a caramel twist 🙂 Thanks for stopping by my blog, Manu!
Erin @ Making Memories says
November 18, 2014 at 7:00 amI love that you made this with coconut milk. YUM!
http://makingmemorieswithyourkids.com
Debbi Does Dinner Healthy says
November 18, 2014 at 7:22 amOh, I can think of many uses for this caramel dip! It sounds heavenly!
Nicole Neverman says
November 18, 2014 at 7:23 amI love making caramel! So good with so many things! Never thought to add coconut, but it sounds amazing!
Bobbi's Kozy Kitchen says
November 18, 2014 at 9:08 amMy bf would luvvvvvvvvvvvvvvvvvvv it if I made this for him to drizzle over his ice cream!!
Lizzy (Good Things) says
November 18, 2014 at 9:26 amInteresting and delicious!
claudia @ HomeMade with love says
November 18, 2014 at 9:57 pmLove this! what your favorite way to use it? Dipping fruits, pouring over ice cream…?
Deanna Segrave-Daly (@tspbasil) says
November 19, 2014 at 10:00 amAhh – heavenly! Must make this very soon 🙂