This caramel sauce is very tasty on so many dessert delights! I’ve used it on the pumpkin bars, as well as the one bowl apple cake. It also sweetens Greek yogurt that doesn’t have added sugars.
INGREDIENTS:
3/4 cup full fat coconut milk fat*
3/4 cup coconut sugar or date sugar
2 tablespoons honey or 100% maple syrup
1/4 cup palm shortening or earth balance butter
INTRUCTIONS:
- Place coconut milk fat, coconut sugar, and honey (or maple syrup) in a saucepan.
- Bring to a boil, then reduce to a simmer.
- Continue to simmer for 10 minutes.
- Allow sauce to cool for 5 minutes.
- Stir in shortening or butter until dissolved.
- Serve over your favorite dessert!
*To get the coconut milk fat, refrigerate 1 to 2 cans of coconut milk for 24 hours. Open the cans and scoop the creamy fat off the top. Measure 3/4 cup for the recipe. Discard the coconut milk or use it in smoothie recipes.