Salted Caramel Sauce
This is AMAZING. It’s actually too good, I ate far too much of it this time while photographing! It’s so decadent, gorgeously thick and perfectly sticky and will take any dessert to a whole new level. Because it’s quite rich my favourite way to have it is just with some greek yoghurt or fruit but it’s incredible on top of some dairy free ice cream (nobó is my favourite!).
1 Can of Coconut Milk, Refrigerated Overnight
1/4 Cup of Coconut Oil
1 Teaspoon of Coarse Salt
1 & 1/2 Cups of Coconut Sugar
1/4 Cup of Water
Step 1: Scoop the coconut cream from the top of the cold can of coconut milk, don’t use any of the coconut water. Add 1 cup of it to a pot on medium heat with the coconut oil. Let it all melt and come to a boil, then pour it into a bowl and set aside.
Step 2: Add the water and coconut sugar to the pot and cook on medium heat, stirring gently until all of the sugar is dissolved.
Step 3: Carefully stir in the coconut mixture and allow it to bubble into a rolling boil (adjust heat if needed). Let it bubble and simmer, stirring frequently, for 8-10 minutes. When it’s your desired thickness, stir in a good pinch of coarse salt and then take it off the heat. I let mine bubble away for about 10 minutes so it was really thick!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo. For more healthy recipes, both sweet and savoury, check out www.thelittlegreenspoon.