Coconut Caramel
Creamy Caramel that’s dairy free, gluten free, and paleo and vegan friendly, with only 3 ingredients.
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
You can skip chilling the coconut milk (which separates the cream from the liquid) but it will extend the cooking time to allow the extra liquid to evaporate.