Paleo Caramel Sauce
Angela Marinelli, M.S., M.Ed.
can coconut milk
full fat (for a thinner sauce use lite coconut milk)
coconut palm sugar*
*I also like using 1/4 cup palm sugar plus 1/4 cup coconut nectar
maple syrup or raw honey to provide different flavors to my caramel sauce
In a medium sized sauce pan over medium high heat bring the coconut milk, lemon juice, and palm sugar (and liquid sweetener if using) to a boil.
Once boiling reduce the heat medium low and let the mixture simmer.
Stir often and continue to simmer for about 30 minutes (or until it reduces to about 1 cup) as mixture thickens and reduces slowly. Don't burn it!
Remove from heat and stir in coconut oil, vanilla, and sea salt.
Let cool to room temperature. Stir it as it cools. The caramel thickens as it cools, and the oil will try to separate.
Store in a glass jar in fridge for up to two weeks. Sauce will lighten in color as it sits in fridge but caramel color will return when you reheat it.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017