As I test fall recipes, I realize that a staple in my healthier breakfast and desserts is this coconut caramel. Instead of typing out the recipe every time I use it, I gave it its own post, so you can find it easily anytime you need it.
This coconut caramel sauce is quicker and easier to make than my regular caramel, is paleo and *most importantly* doesn’t taste like coconuts! If that’s not enough reason to make it, I have a few recipes coming up that will feature it prominently.
- 5.4 ounces (one small can) coconut cream
- ¾ cup coconut sugar
- 1 teaspoon arrowroot starch
- optional: pinch of salt
In a small saucepan, bring the coconut cream and coconut sugar to a boil.
Turn the heat to low and simmer for 5-6 minutes, until the mixture starts to thicken and coats the back of a spoon—don’t worry if the mixture looks dark, because it’s (probably) not burning! Coconut sugar is much darker than cane sugar, which leads to this color difference.
Add the arrowroot starch (and salt if you want it) and stir once more and then pull the caramel off the heat.
Pour into a glass container and let cool completely before serving.
Lasts for 2 weeks in the fridge.