Coconut Caramel Sauce

Salted caramel sauce is something that’s so easy to make, stores well in the fridge, and can be used for a variety of different recipes.  Even just simply as an ice cream sundae topping.  This recipe is pretty easy and quick, so let’s just jump right into it!

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Making this caramel sauce is super fast and easy, and you can make it salted or unsalted.  Simply add your coconut sugar, coconut cream, vanilla extract, and coconut nectar to a sauce pot over medium high heat.  Bring the mixture to a boil while whisking, and allow to stay at a low boil (almost a simmer but a tad stronger) for about 20-25 minutes until thickened.  Transfer while hot to mason jars, close the lids tightly, and you have canned caramel sauce to keep in your cupboard for quite a while!  Also if you want to make this a salted caramel sauce, add your salt right at the end before canning.


INGREDIENTS

  • 1 cup coconut sugar
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • 1 tbs coconut nectar
  • 1-2 tsp salt (optional)

DIRECTIONS

  • Add all of your ingredients (if you’re adding salt, wait until the very end and mix it in before canning) to a sauce pot over medium high heat. Whisk until brought to a boil.
  • Lower the temperature to medium low, and whisk every few minutes for roughly 20-25 minutes until thickened.
  • Transfer to a mason jar while still hot (at this point, add your salt if you’re using that) and keep in the cupboard until ready to use, make sure to refrigerate after opening.

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