I'm not going to lie, I make Coconut Caramel more than I make traditional caramel. I feel like it's easier to make, with only 3 ingredients it's kind of hard to screw up.
Two years ago when I went full paleo for a while. I wanted something sweet to add to my coffee, so I started experimenting with coconut milk. I first made my coconut milk coffee creamer and then expanded into coconut caramel making.
Coconut Caramel
A can of coconut milk is so versatile and even though I'm not eating strictly paleo anymore I still love incorporating coconut milk into my diet.
This caramel is great mixed into coffee, drizzled over your favorite paleo treats, or eating by the spoonful. I like to make up a batch and keep it in the fridge, that way it's ready to go for whenever I need it.
I love drizzling it over these Paleo Pumpkin Doughnuts.
You can adjust the thickness of this caramel by cooking it for a shorter or longer period. Another variable is the brand of coconut milk you use and if they add thickeners and preservatives. I try to find a brand that adds as little as possible to their coconut milk.
You can use any brand of coconut milk but it may change the cooking time and finished caramel. Play around with a few different brands and see which one you like best for making this coconut caramel.
Coconut Caramel
Ingredients
- 1 cup coconut palm sugar
- 1 can coconut milk (13.5 oz) Chilled for 2 hours, then separate the cream from the liquid (roughly 1 cup coconut cream)
- 1 teaspoon Flur De Sel Salt can sub for flaked sea salt
Instructions
- Combine the palm sugar and coconut cream in a sauce pan and whisk over medium heat.
- Bring to a simmer, stirring occasionally, until the mixture has reduced, thickened, and become dark brown. This will take between 30 to 45 minutes depending on how much liquid was still in the cream.
- Once done, remove from heat and top with salt. Allow to cool and then use as needed
- Can be kept in the fridge for a week or frozen for a few months.
Notes
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