I’m obsessed with coconut milk lately. It’s just so weird, and cool, and delicious, and coconutty-yet-milky (as the name might imply).
Still not a fan of coconut water, but baking with coconut milk has totally been my thing the last few weeks. See this Coconut Creme Brûlée of last week, if you need proof. It’s just such a nice substitution for heavy cream. Here’s why:
- Fewer calories than heavy cream (I use light coconut milk);
- Yummy coconut flavor that is surprisingly delicate when cooked/baked; and
- I always have it on hand–much more likely to have a can (easily stored) of coconut milk in the pantry than a pint of heavy cream (easily spoiled) in the fridge.
I mean, if that doesn’t convince you, I don’t know what will. Not that I’m going to pour coconut milk into my fettucine alfredo (let’s get real), but this coconut caramel sauce is truly delicious and a perfect fun variation on your normal caramel sauce.
Plus, I’ll show you a recipe tomorrow for some caramelly, fudgy brownies…and you may want to marry me.
(However, I am taken. Available for friendships, though).
Coconut Caramel Sauce
- 1 can light coconut milk (14 oz)
- 1 C packed brown sugar
- 1 T light corn syrup
- 1/2 t salt
- 1 T butter (optional, for those vegans out there…I love you, too)
- 1 t vanilla extract
This is a very easy recipe. Combine the coconut milk, salt, corn syrup, and sugar in a large saucepan over medium heat. Bring to a boil and let it cook until thickened (really thickened, bubbly, and pulling away from the edges of the pan), about 20 minutes.
Remove from the heat and cool for a minute, then add the butter (if using) and vanilla, and stir to mix. I just added the butter to get a little bit of that buttery richness, but it was already delicious without it, so really, I leave it up to you.
This makes about a pint of caramel sauce, which I am storing in the fridge.
The coconut taste is a little more pronounced than it was in the creme brûlée, but still silky and delicious.
The texture of this sauce is not quite the same as a heavy-cream based recipe; it’s slightly more toffee-like, almost. Hard to describe. Still totally delicious cooked into brownies, or (I can imagine) drizzled over ice cream or on top of apple slices.
I plan on trying the apple slices tomorrow, and I’ll let you know.
As soon as I finished photographing the sauce, I walked to the fridge to put it away, turned back, and found Henry in position for a photo shoot.
I love taking pictures of this cat. He’s so photogenic!
And handsome…and slightly evil.
Plus, I really think he likes having his picture taken. He strikes poses and holds them just long enough to hear the camera click before moving on to the next one. He’s a born superstar (when he’s not trying to bite my hand off).