Caramel…without dairy…without refined sugar…and without chemical additives!
- 1/2 cup coconut milk
- 2 tbsp. coconut palm sugar
- optional: a touch of butter (this will make it non-dairy-free, but you can figure that out! The butter is not necessary, but is just there to add a slightly buttery flavour.)
- a dash of salt (more for salted caramel)
Put ingredients in a saucepan over low to medium heat. Stir continuously until it is reduced to desired thickness.
Pour over cake, ice cream, frozen dessert, fruit, or anything else that you like!
Here, the caramel sauce is featured as an alternative to frosting atop a maple coconut flour cake with cherries!
Reflections on coconut sugar… Is coconut sugar better for you than white sugar? I am in the camp that feels that it is – for me, it doesn’t seem to provide the same ‘hit’ as white sugar (although everyone is different). However, I have also heard that there are some problems with ecological sustainability with respect to the production of coconut sugar…so, for that reason, I have cut down my use of it and now use it only as an occasional ingredient.