Thursday, March 2, 2017

How To Turn Coconut Milk Into Caramel

Did you know that you can make thick and totally vegan caramel sauce from a can of coconut milk?

coconut caramel

one can coconut milk

Pure vanilla extract

Sweetener of decision

Pinch of salt

Just 4 or 5 ingredients, and you are on your way to the excellent coconut caramel sauce, great for serving with fruit, pancakes, or in excess of my 10 Banana Ice Cream Recipes.

And the very best element is that there’s NO heavy cream and NO substantial fructose corn syrup necessary for this recipe!


Stage One particular:

Mix all substances except vanilla extract in a medium saucepan, and whisk every thing collectively.

Deliver to a boil, then allow it boil for around three-4 minutes.

caramel recipe

Phase Two:

Flip to a simmer, and allow the mixture cook down to about half its authentic volume, stirring as essential.

Flip off the heat, stir in the vanilla extract, and let it cool. Then refrigerate.

vegan caramel

The homemade coconut caramel sauce will continue to thicken overnight.

Use it as you’d use caramel sauce. It tastes completely remarkable in excess of my Pumpkin Pancakes.

I know it’s not pumpkin season appropriate now, but homemade pumpkin pancakes with thick and luxurious coconut caramel sauce is one particular breakfast you should appreciate all year round!

coconut milk caramel

Stored in the refrigerator, the jar of vegan caramel sauce will last for at least a week.

I don’t know if it lasts longer or if it can be frozen, simply because I’ve never been able to keep a batch around long ample to discover out!

There's NO heavy cream or corn syrup needed for this easy coconut caramel sauce recipe!

How To Make Coconut Caramel

How To Flip Coconut Milk Into Caramel

Total Time: 1h 10m
Yield: about 2/3 cup


  • 13.five oz coconut milk (Coconut-free recipe here)
  • one/3 cup pure maple syrup, honey, or agave (vegans use the maple or agave)
  • 1/four cup brown sugar OR merely improve the over liquid sweetener to two/3 cup
  • one/two tsp pure vanilla extract
  • one/4 tsp salt
  • optional one tbsp butter-variety spread or coconut oil, for richer flavor


*Use the brown sugar (or coconut sugar) if you want much more of a caramel flavor nonetheless employing all liquid sweetener nonetheless yields delicious results. Make confident to purchase total-excess fat canned coconut milk, not lite or coconutmilk beverage.

Combine all elements except the vanilla extract in a medium saucepan. Deliver to a boil. Let it boil for all around 3-4 minutes, stirring continuously, then lower to a simmer. Allow it simmer—stirring as needed—until it cooks down to about half its volume and thickens. This typically takes close to 50-60 minutes, based on your climate, stove, and the fat material in your distinct can of coconut milk. Turn off the heat, stir in the vanilla, and let it sit for about an hour. Cover and refrigerate overnight – it continues to thicken as it sits.

See Nutrition Details


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