Not only is it pumpkin time, it’s high time to get some caramel sauce in the rotation!
I whipped up this super easy caramel sauce tonight to go on my apple pie tartlets. It’s incredible. I can see it going on coconut ice cream, coffee, and pretty much any other dessert!
4 ingredients: coconut milk, honey, coconut sugar, vanilla. One pot. One whisk. That’s it.
Oh, and it keeps for a week in the fridge. Even better.
- 1 can full fat coconut milk
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla
- Combine all ingredients in a saucepan, and bring to a simmer.
- Simmer for 30-40 minutes, or until the sauce darkens to a golden colour and thickens.
- Use warm, or store in the fridge for up to 2 weeks.