3 weeks ago

Trish Deseine’s Coconut Sugar Caramel

< 1 MIN <span>READ</span> SAVE

Dairy free and deliciously flavoured, although certainly more expensive than the usual white sugar version. A handy treat to keep in the fridge. 

For 4 – 6
5- 10 minutes preparation

250ml coconut cream or full fat coconut milk
200g coconut sugar
½ teaspoon salt or fleur de sel (optional)
1 teaspoon vanilla extract

Heat the coconut cream and sugar slowly, until the sugar had dissolved.

Then bring to a gentle simmer and cook for five to eight minutes, without stirring, until the caramel is as thick as you like. Bear in mind it becomes thicker on cooling.

Stir in the vanilla and the salt if you are using it, leave to cool and serve warm or cold. It’s wonderful on ice creams and apple or pear tarts.

It will keep for a couple of weeks in a sealed jar in the fridge.

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