Vegan coconut caramel sauce

Vegan coconut caramel sauce

By
From
Salted Caramel Dreams
Makes
600 g
Photographer
River Thompson

When it came to making a vegan caramel sauce I wanted to avoid all fakery. Enter three coconut products with different properties: creamed coconut, high in fat, acting as a butter substitute; coconut milk for body; and coconut cream for rich silkiness.

Ingredients

Quantity Ingredient
200g caster sugar
50 g sachet creamed coconut, roughly chopped
400 ml tin full-fat coconut milk
160 ml tin coconut cream
1 teaspoon sea salt
Dry caramel

Method

  1. In a medium, heavy-based saucepan, make a dark dry caramel with the sugar. Once the caramel is smoking and beginning to foam, remove the pan from the heat, tip in the creamed coconut and stir until almost fully melted. Carefully add the coconut milk and coconut cream, watching out for steam and spluttering.
  2. Return to the heat and slowly bring to the boil, mixing well so that all the ingredients are well incorporated and the sauce is smooth. Add the sea salt and boil for 5 minutes or until slightly thickened.
  3. Serve warm or leave to cool completely before refrigerating. The sauce can be stored for 1 month in an airtight container in the fridge. When chilled, the caramel will become opaque, but once warmed will return to a shiny golden brown. Heat in a pan over a low heat to bring back to a pouring consistency.
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