COCONUT CARAMEL SAUCE

COCONUT CARAMEL SAUCE

This coconut caramel is something people will thank you for! It's not the healthiest, but the coconut milk adds a big dollop of luxury to this indulgent sauce. It takes a little time to make but with minimal effort and big rewards.

INGREDIENTS

SERVES: 12

3 x 400ml tins coconut milk

100g light muscovado sugar

METHOD

1: Tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth.

2: Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 minutes until reduced and starting to thicken.

3: Sprinkle in the sugar and whisk well. (Reheat before serving if necessary)

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INGREDIENTS

SERVES: 12

3 x 400ml tins coconut milk

100g light muscovado sugar

METHOD

1: Tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth.

2: Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 minutes until reduced and starting to thicken.

3: Sprinkle in the sugar and whisk well. (Reheat before serving if necessary)

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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