Creamy, sweet caramel sauce with no dairy whatsoever. Perfect with a little vanilla ice cream or a drizzled over the top of a dessert.
I was looking for dessert ideas that my mostly non-dairy eating roommate could eat, when I found a recipe for coconut caramel. I really like caramel, so I thought it was worth a try. It's definitely a little different from standard caramel made with cows milk, but I still liked it.
The recipe says to make it in a skillet or frying pan. I agree. It helps it to condense down a lot faster. I started mine in a pots, and then switched to the frying pan and it went so much faster after I switched.
I reduced the sugar slightly for this recipe, and I still thought it was pretty sweet. But that's also the nature of caramel.
*adapted from epicurious.com
2 14-ounce cans unsweetened coconut milk
1 1/3 cups brown sugar
1/2 teaspoon coarse kosher salt
Whisk all of the ingredients together in a large skillet or frying pan. Continue whisking on medium heat until the sugar has dissolved. Increase to medium high and bring to a boil, stirring occasionally. Continue to cook, stirring occasionally until mixture is to desired consistency, noting that it will thicken slightly once cooled. Mine took about 20 minutes. if you wanted to make it more of a dulce de leche consistency, cook a little longer. Cool the sauce completely. Store in the fridge up to 1 month.
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