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!
- 2 x 415 ml – 14 oz. cans unsweetened coconut milk
- 330 gms – 1 ½ cups packed brown sugar
- ½ tsp of salt
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.