This vegan caramel sauce is sure to please everyone with its hint of coconut taste and salty notes. We like to use Hawaiian pink sea salt in this sauce, but the more readily available Himalayan pink sea salt works well too. Serve this sauce over angel food cake, pound cake or vanilla ice cream, or use as a drizzle on top of a caramel sundae or whipped cream on a coffee drink or hot cocoa.
Coconut sugar is crystallized from boiled coconut nectar in a process similar to extracting sugar crystals from sugar cane juice. Unlike regular sugar, however, coconut sugar has a low glycemic index, which makes it a better choice for those watching their sugar intake. Coconut sugar is available at gourmet and health food markets.
1 cup (240 ml)
PREP TIME: 5 minutes COOK TIME: 30 minutes
INGREDIENTS
- ¾ cup (108 g) coconut sugar
- ¾ cup (180 ml) water
- ½ cup (120 ml) coconut cream
- ½ tsp vanilla
- ¼ tsp Hawaiian pink sea salt or Himalayan pink salt
PREPARATION
- Bring the coconut sugar and water to a boil in a small saucepan and then reduce to a simmer. Simmer until the mixture reduces by half, about 4 to 5 minutes.
- Add the coconut cream and whisk very well. Scrape the sides of the saucepan down with a rubber spatula.
- Reduce the heat to low and continue to simmer, stirring occasionally, for 20 to 22 minutes or until the mixture forms a thick caramel sauce.
- Remove from heat and stir in the vanilla and salt.
- Drizzle warm sauce over ice cream, cake, pie, brownies or coffee drinks.
