3-Ingredient Coconut Caramel Sauce Recipe. Learn how to make this delicious coconut caramel toffee sauce. You can drizzle it over puddings, cakes, ice cream, pies, and more!
Active time: 10mins | Yield: About 1 cup
Ingredients:
- 1 cup (240ml) Full Fat Coconut Milk
- 3/4 cup (150g) Sugar
- 2 Tbsp (28g) Butter (Skip butter for vegan version)
Video:
Directions:
- Heat the coconut milk over medium heat until simmering. Set aside.
- Place the sugar in a large saucepan. Stir over low heat until just melted. It can burn very quickly, so be aware!
- Add the hot coconut milk, a bit at a time, stirring after each addition, until smooth. Be careful while adding the coconut milk, because it will bubble vigorously, and sugar becomes extremely hot when melted!
- Turn off the heat and add butter. The butter will melt with the heat of the caramel. Stir until combined.
- Let it cool at room temperature for about 10 minutes.Â
- Store the caramel sauce in an airtight container in the fridge for up to 2 weeks.
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