Caramel Sauce

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.

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Caramel Sauce

Author Ally

Ingredients

• 1 can full fat coconut milk
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla

Instructions

1. Combine all ingredients in a saucepan, and bring to a simmer.
2. Simmer for 30-40 minutes, or until the sauce darkens to a golden colour and thickens.
3. Use warm, or store in the fridge for up to 2 weeks.