Vegan Caramel Sauce
Prep Time: 00:05
Cook Time: 00:10
3/4 cup coconut milk fat
3/4 cup coconut sugar
2 tbs honey (or coconut nectar)
1/4 cup coconut butter (or coconut manna)
1Place coconut milk fat and coconut sugar in a sauce pan
2Bring to a boil then reduce to a simmer
3Continue simmering for 10 minutes, stirring the mixture often
4Allow the caramel sauce to cool for 5 minutes
5Stir in the honey and coconut butter until completely dissolved
You can add the honey up front if you like but I prefer to wait until the end so you don't lose all the wonderful benefits and healing properties that honey has to offer. Trader Joes has a Coconut Cream that works really well for the Coconut Milk Fat but if you don't have a Trader Joes around you, just use the fat from the coconut milk. When you purchase your coconut milk, don't shake it so the milk fat will settle at the top. Open the can and scoop what you can off the top and use that for the caramel. This recipe makes about 3/4 Cup of Caramel Sauce and you can store it in the refrigerator.
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