Sunday, September 29, 2013

Caramel Sauce Featuring Coconut Flavours

This may sound weird, but it is a really good combination. A family member even suggested just serving the sauce as dessert at Thanksgiving. (I won't be doing that).

My sauce is based off of one from Oh My Veggies. Initially, I didn't use their sauce because I didn't want to open up a can of coconut milk and have some leftover.

Instead, I got creative. However, most people probably don't have coconut cream liqueur on hand so I would understand if you used the sauce found here

The flavours are very similar but when warmed, mine is a tad thicker. If you like lots of sauce, you may want to double the recipe.


  • 1/4 cup of sugar
  • 2 tbs of water
  • 2 tbs of coconut cream liqueur
  • 1 tbs of coconut oil
  • 2 tbs of almond milk



  1. Combine the sugar and water in a small sauce pan. Heat on medium-high and do not stir.
  2. Allow the mixture to boil and watch it turn a golden colour to light brown. It will start to smell like caramel. This should take about six minutes, but the colour is more important than the time it takes.
  3. Slowly add the remaining ingredients, stirring constantly. Your mixture may react 'angrily' as you add the new stuff. Get angry back with constant stirring.
  4. Continue at this temperature until the sauce becomes thicker. This could take 4-6 minutes. Be aware that it will be thicker when it is cooled and that the sauce can be used warm or cool.
  5. Resist the urge to eat it directly from the pot and instead add it to something delicious, like Baked Apple Won Tons.

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