Easy Creamy Coconut Caramel Sauce
Servings 2 cups
Ingredients
- 3/4 cup unsalted butter
- 1 1/2 cups light brown sugar, firmly packed
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/2 cup quality full fat coconut milk, plus more as needed (I use Chaokoh)
- 1/2 teaspoon coconut extract
- 1 tablespoon vanilla extract
Instructions
- Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
- Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.
- Remove from heat and stir in 1/2 cup coconut milk, vanilla and coconut extract. Let rest 10 minutes to thicken then taste and add additional coconut extract if desired. Caramel will continue to thicken upon standing. If you would like the Coconut Caramel Sauce thinner, simply stir in more coconut milk to reach desired consistency.
Notes
Store in the refrigerator in an airtight container for 5-7 days.
This caramel reheats beautifully in the microwave or stovetop.
You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.
This caramel reheats beautifully in the microwave or stovetop.
You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.