Coconut Cream Caramel Sauce Non Dairy Food
COCONUT CREAM CARAMEL SAUCE (NON-DAIRY)
This is a caramel sauce recipe that I came up with today. I can't eat dairy but I miss caramel topped desserts. I love coconut cream made in to a whipped cream, so I thought I'd try in in a caramel sauce~ it worked, the sauce is delicious!
Provided by Nicole Khairullah
Categories Candies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Melt Earth Balance in a small sauce pan.
- 2. Add brown and white sugars to the pan; stir until smooth.
- 3. Add the can of coconut cream and the vanilla stir until smooth.
- 4. Simmer 10 to 15 minutes, the longer you simmer the thicker it will become.
- 5. Cool completely on the stove, about an hour. Pour in to canning jars or container of your choice and refrigerate. When ready to use: Stir well and eat... with anything! :) Apples, bananas, pretzels, brownies, non-dairy ice cream...
- 6. Peanut butter filled pretzels, covered in chocolate and drizzled with coconut cream caramel. YUM!!!
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- Bring to a boil and put on medium heat for approximately 20-25 minutes. Stir occasionally to ensure it doesn’t burn to the pot. During this time the sauce will simmer and ‘boil down’ to become darker and slightly thicker. If using a candy thermometer the temperature should sit between 200-210 degrees Fahrenheit.
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