Caramel sauce is one thing that seriously goes with everything. Because of the thick, syrup-y texture and that specific caramel taste, it compliments so many things, like fresh fruit, on top of cashew yogurt with granola, in coffee, in smoothies and on top of ice cream and cakes. So it’s a good thing to have some in the fridge at all times. I know I do.
Now, I’m calling this a Coconut Caramel Sauce, because I usually make it with, yes, coconut milk. You can totally use a soy cream instead, or maybe even an almond milk or cashew cream. I just personally love the slight coconut flavour in this sauce, and I think you will too.
The Coconut Caramel Sauce
- 200 ml coconut milk
- 200 grams of cane sugar
- 100 grams of non-dairy butter
- 1 pinch of vanilla bean & sea salt
The beauty of this caramel sauce is that you just dump everything into a saucepan on a medium heat and cook it whilst stirring occasionally for about 20 minutes. And if you want your sauce extra thick, you can add 1 teaspoon of sifted cornstarch at the end.
Store in a clean container in the fridge for 1-2 weeks.