Coconut Caramel Sauce
Print recipe
| Prep time | 1 minute |
| Cook time | 1 minute |
| Total time | 2 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Dessert |
Ingredients
- 2 tablespoons coconut cream (the solid part in a can of full fat coconut milk)
- 1/2 tablespoon vegan margarine (I use Earth Balance)
- 3 1/2 tablespoons pure cane sugar
- 3/4 - 1 teaspoons molasses (depends on how dark you want your sauce)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
| Step 1 | |
| All you've got to do is dump all of your ingredients in a small saucepan and place it over medium-high to high heat. Once your mixture starts bubbling set a timer (or count slowly ;) ) for 50 seconds, and stir constantly with a wire whisk. | |
| Step 2 | |
| Remove saucepan from heat, and allow mixture to cool for at least 30 seconds to a minute before drizzling it over your fudge. | |
| Step 3 | |
| If your caramel sauce has cooled or hardened and is too hard to drizzle, add about 1/4-1/2 teaspoon of almond milk, and put it in the microwave for a few seconds or in a saucepan on the stove on low until soft. | |
| Step 4 | |
| Drizzle this stuff on anything--apples, popcorn, fudge, whatever. :) | |
Note
Recipe inspired by Kathy's vanilla coconut caramel at Healthy Happy Life.