Also because I find it fascinating how easily coconut milk can be substituted in so many recipes.
- 1 can full-fat coconut milk
- 1/2 cup raw honey
- pinch of salt
- 1 tbsp. coconut oil or butter
- 2 tsp. vanilla extract
1. Combine the coconut milk and honey together in a medium saucepan over medium-high heat and bring to a boil.
2. Reduce the heat the medium-low and allow the mixture to simmer for 40 minutes, stirring every so often.
3. Add the coconut oil and the vanilla and cook for 5 minutes more or until the mixture reaches a deep caramel color. Stir every few minutes to stop the mixture on the bottom of the pan from burning, but do not rush the process.
4. Remove from the heat and transfer to a heat-safe glass bowl. Allow to cool for 5 minutes, then stir vigorously with wire whisk until the mixture is smooth and glossy. Use while warm.
The caramel sauce does have a distinct coconut flavor to it, but not in a bad way. I was worried the coconut might be overpowering but it actually works together really well with the coconut flavors. I drizzled this over some apple slices and some coconut ice cream. Delicious!
Thanks to these gals and their Special Diets Creations!
- Amy’s Cooking Adventures bakes some Gluten-Free Vegan Chocolate Chip Peanut Butter Cookie Bites
- Sarah of Fantastical Sharing of Recipes blends up her Maple Cream (Gluten Free)
- Rebekah from Making Miracles offers a Dairy-Free, Soy-Free Pumpkin Pie
- Culinary Adventures with Camilla is whisking together a Dairy-Free Aztec Hot Chocolate with Whipped Coconut Cream
- Terri at Christmas Tree Lane shares her Sugar free Fat free Hot Chocolate
- Nichole, the Cookaholic Wife, is making a Paleo Caramel Sauce
- Wendy at A Day in the Life on the Farm posts her Gluten-Free Spiced Cashews