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Coconut Caramel

Coconut Caramel

This summer, I made a coconut caramel. It’s bad because I’ve been putting it on top of almost everything. It’s so good. And so easy to make. I used to be intimidated by making caramel (boiling sugar is scary…) but now that I’ve gotten over it, this can be bad news for my waistline. So obviously I had to share the love so everyone can make this.

Coconut Caramel

August 13, 2018
: 2 cups
: 5 min
: 20 min
: 55 min
: Easy

By:

Ingredients
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup dark brown sugar, firmly packed
  • 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1 can unsweetened full fat coconut milk (13.66 fluid oz)
  • 1/2 tablespoon vanilla extract
Directions
  • Step 1 In a thick bottom medium saucepan over medium heat, add butter, sugar, water, and salt. Stir until the butter is melted.
  • Step 2 Stirring occasionally, bring to a boil for 5 minutes.
  • Step 3 Add coconut milk and vanilla extract. Stir and bring back to a boil for another 15 minutes over medium heat.
  • Step 4 Remove from heat and let stand for 30 minutes to cool. The caramel sauce will continue to thicken as it comes to room temperature.

 


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