Coconut Caramel Sauce

Coconut Caramel Sauce is a twist on the standard recipe, where coconut milk gives a unique taste and flavor to the regular caramel sauce. Here is how to make Coconut Caramel Sauce Recipe.

Caramel sauce is such a versatile ingredient, that it can be used in so many inventive ways. Coconut Caramel Sauce is a twist on the standard recipe, where coconut milk gives a unique taste and flavor to the regular caramel sauce. Smooth, silky and rich, I make sure I have a batch of this sauce handy in my refrigerator at all times.

I often use this coconut caramel sauce on my cakes and desserts. It can be used in preparing Oats Coconut Caramel Fruits Parfait, drizzled over Mocha Mini Bundt Cakes and Banana Poppy Seeds Pancake and basically any dessert that is predictable and boring and needs a much needed lift.

The best part of this recipe is that it is very easy to make and even a novice cook can confidently churn out an outstanding sauce in no time. All you have to do is to heat butter and sugar in a pan and once the sugar get slightly caramelised, add coconut milk in to it.

This sauce keeps good in refrigerator for up to a month, so go ahead and make yourself a batch of this goodness. Here is how to make Coconut Caramel Sauce.

You might also like

Mango Chia Pudding

Coconut Caramel Sauce Recipe

3.67 from 3 votes

Print

Coconut Caramel sauce

Coconut Caramel Sauce is a twist on the standard recipe, where coconut milk gives a unique taste and flavor to the regular caramel sauce

Course Cooking Basics, Sauce

Cuisine Continental

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 people

Calories 232 kcal

Author Neha Mathur

Ingredients

• 1 cup Unsalted butter
• 1 and 1/2 cup Brown sugar
• 3 tbsp Water
• 1/4 tsp Salt
• 1/2 cup Full fat coconut milk
• 1 tsp Vanilla extract

Instructions

1. Add butter, sugar, water and salt in pan.

2. Cook over medium heat for 3-4 minutes.
   

3. Remove the pan from heat and add the coconut milk and vanilla extract and mix well.
   

4. Let the sauce cool for 10-12 minutes.
   

5. Store in a clean jar and refrigerate for up to a week.
   

6. You can microwave the caramel before using.
   

7. If it thickens too much, add some more coconut milk to reach the desired consistency.
   

Nutrition Facts

Coconut Caramel sauce

Amount Per Serving

Calories 232 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 17g106%

Cholesterol 61mg20%

Sodium 77mg3%

Potassium 37mg1%

Vitamin A 710IU14%

Vitamin C 0.2mg0%

Calcium 9mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.