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Servings: 1 Tbsp serving
INGREDIENTS
- 1 can (400mL) Coconut Milk full fat
- ⅔ cup Pure Maple Syrup
- 1 Tbsp Molasses blackstrap
- ¼ tsp Kosher Salt
- 1 tsp Pure Vanilla Extract
- ½ whole Vanilla Bean Pod seeds extracted (optional)
INSTRUCTIONS
- Add all ingredients but the vanilla & or vanilla bean bean to a pot.
- Bring to a boil ensuring to whisk constantly. It is important not to stop whisking for the 1st 5 mins so the caramel mixture doesn't stick to the bottom of the pot & burn!
- Turn heat down to a low simmer and allow mixture to gently boil for 45 minutes until it has thickened significantly and lost a significant amount of volume (see pictures in post above for reference).
- Remove the pot from the heat and allow to completely cool before adding the vanilla. Once cooled, add the vanilla and whisk until combined.
- Ensure caramel sauce is completely cool and place in a mason jar with a tight lid. Store in the fridge. Mine stays good for at least 2 weeks (I've never had it last longer as it is SO darn GOOD)!
- Use as an edible garnish & flavour booster to all of your favourites! Like ice cream, sorbet, fresh fruit, or try drizzling it on my Frappés!
Notes
TIP: The caramel sauce will continue to thicken as it cools so don't worry if it isn't as thick as you'd like quite yet. Remember you want it to be drizzleable!
Nutrition
Nutrition Facts
The BEST Salted Coconut Caramel Sauce Ever!
Serving Size
1 Tbsp
Amount per Serving
Calories
41
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2.3
g
14
%
Sodium
27
mg
1
%
Potassium
47
mg
1
%
Carbohydrates
-5
g
-2
%
Fiber
0.2
g
1
%
Protein
-3
g
-6
%
Calcium
7
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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