Sometimes I need to be good. But I have a sweet tooth. A major sweet tooth! However my sweet tooth often has to take a backseat to healthy eating and living. This coconut sugar caramel sauce is perfect for those times I just want to be bad but need to stay good. A little of this goes a long way. And it's so versatile!
I can use it drizzled over ice cream, substitute it in cookies or recipes that require caramel sauce or use it on cinnamon rolls.
You will notice that it has a deeper color, and that goes for the taste too. It will have a much richer, deeper caramel flavor. Like I said, a little goes a long way. Be good, (but bad) all at the same time!
Note: Please do not write me and ask if coconut sugar will make your food taste like coconut. It will NOT. However, if you use COCONUT MILK your recipe will have a coconutey flavor. Read my other tips for baking with coconut sugar. And please don't hesitate to write me with any other questions or recipes you've tried with success (or failure) that use coconut sugar.
- ⅓ cup coconut milk, whole milk or whipping cream
- ⅓ cup coconut sugar
- 1-2 tbsp butter
- In a saucepan, stir together the milk, sugar and butter. Heat on the stove over medium heat, stirring constantly. Once mixture begins to bubble, boil for 1-2 minutes than immediately remove from heat. Sauce will thickens as it cools.
- Store in the refrigerator in an airtight container for up to one week. Sauce can easily be doubled.
- To Make Caramel Rolls: Prepare your favorite cinnamon roll recipe as directed. Melt the butter and stir in the coconut sugar and milk. Stir until combined and then pour over the cinnamon rolls. Cook as directed. Sauce is good for 4 cinnamon rolls. This is amazing and cooks right into the rolls making them ooey and gooey!
Leave a Reply