Caramel sauce is also another thing I wanted to recreate to be dairy-free and refined-sugar-free. This caramel sauce is as delicious as any I’ve ever had! You would never guess it’s dairy-free. It is smooth, rich, and creamy. Not to mention, it is a cinch to make. I love the taste of salted caramel, so I always put a good pinch of salt in it.
Caramel and apple just go together! This sauce was so delicious over a flat apple pie I made this weekend. Since it is a necessary ingredient for so many of my favorite things, I’m happy to have this caramel in my life!
- 3/4 cup coconut milk fat
- 1/2 cup honey
- 1/4 cup coconut palm sugar
- 1/4-1/2 teaspoon salt (depending on how salty you like it, I use 1/2)
- 2 tablespoons ghee, butter, or palm shortening (I use ghee)
- 1 tablespoon vanilla extract
- Place a can of coconut milk in the fridge for at least 4 hours. This allows to coconut milk fat to separate from the liquid. After it is chilled, measure out 3/4 cup of the solid part.
- Place the coconut milk fat, honey, palm sugar, and salt in a saucepan. Bring it to a boil over medium heat, stirring occasionally. Reduce to a simmer and simmer for 10 minutes.
- Remove the mixture from the heat and stir in the ghee and vanilla extract. The caramel will be dark in color, but will lighten up as it cools. Place in a jar and refrigerate until cool. The caramel will keep in the refrigerator for 1 week. Give it a good stir before serving. Enjoy!
Lately I’ve been using Trader Joe’s Coconut Cream with great results!
Be sure to use palm shortening if you want this to be dairy-free. I use ghee because I have a sensitivity to casein, and ghee is lactose/casein-free.
Recipe adapted from Elana’s Pantry