Coconut Caramel (Time: 5 minutes, Serves: 6)
I’m not a huge fan of caramel on its own, it’s usually just too sweet, but a little drizzle on some chocolate is just perfect. In pursuit of making a vegan, slightly healthier caramel, I decided to try using just coconut products. This caramel is made only with coconut cream and coconut sugar, plus a pinch of salt because salted caramel is always better than unsalted. I’m not a candy expert, so I did not use a thermometer to measure the temperature, instead I just eye-balled it and hoped for the best. I allow the mixture to come to a rapid boil like you would regular caramel, then immediately remove it from the heat because nothing is worse than a burnt caramel smell. It’s no surprise that this caramel has a fairly distinct coconut flavor, but if you’re going for a caramel alternative, this definitely does the job.
As pictured, I sliced up a few bananas, and topped them with a dollop of the caramel sauce, then threw them in the freezer. While the bananas were setting up, I whipped up some of my vegan coconut oil chocolate, then poured this mixture over the bananas. This makes a sweet little bite that will definitely satisfy your sugar cravings. The caramel is also delicious over ice cream, or even yogurt!
Ingredients
1/3 cup coconut sugar
3 tbsp coconut cream (or just the top portion of a can of coconut milk)
pinch of salt (optional)
Directions
1: Start by heating a pan to low or medium low. Add in your coconut sugar and cream. Once the sugar and cream start to melt, begin whisking.
2: The mixture will start bubbling, and then come to a rapid boil. While this is happening, keep stirring occasionally to break up any chunks. Once the caramel is boiling, remove it from heat and add a pinch of salt.
3: Transfer the caramel to a dish, and enjoy! If you find your caramel getting too thick at room temperature, just heat it up a bit in the microwave before use!
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