I've been meaning to post this recipe for quite some time as I made it last for a dinner party (back when we could have or go to dinner parties) as a Caramel Sauce to pour over Brownies. One of the other guests there was Lactose Intolerant so I knew that this Coconut Caramel Sauce would be a big hit. I have to admit that I used a packaged mix for the Brownies (Betty Crocker Gluten Free Brownie Mix) but it's actually very good and the Coconut Caramel dresses it up so much. I also added some Maldon Sea Salt to the Caramel to give it more depth of flavor. Instead of Butter, I use Coconut Oil and instead of Cream, I use Coconut Cream from the top of the can of regular Coconut Milk. I'll use the rest of the Coconut Milk tomorrow in a Thai Curry. Oh my, this Coconut Caramel Sauce is so good! I'm going to slice and peel some apples and dunk to my heart's content! After all, it is Halloween and Caramel Apples, in a more refined way, are a must at my house. Happy Halloween!
Coconut Caramel Sauce
1/2 cup Sugar
2 Tablespoons Hot Water
2 Tablespoons Coconut Oil
2 Tablespoons Coconut Cream (from the top of the Can)
1/8 teaspoon or more flaky Sea Salt
In a small pot, add in the Sugar and Hot Water. Stir to combine and place on the stove. Cook, stirring until the Sugar is melted. Then turn up the heat to medium and cook (not stirring) for about 7 - 8 minutes, or until the Caramel is a golden brown color. Add in the Coconut Oil, Coconut Cream and Salt and whisk to combine. Take off the heat and let cool in the pan for 3 - 5 minutes and then pour into a bowl, on top of brownies or put into a container and store in the fridge. If refrigerated, reheat slightly before serving.
Five Element Analysis
This is an Earth dish, through as it is sweet and Coconut is considered an Earth food too. The fact that the Coconut Milk and Oil are white adds just a bit of Metal and the tiny bit of Salt makes sure the Water Element is there too, but barely. That's why this Caramel Sauce is so good over Brownies as the Chocolate is so Fiery..