Photo by Kana Okada
This clever caramel sauce is made from coconut milk instead of the usual condensed milk.
SERVING SUGGESTION: Over vanilla ice cream sprinkled with toasted coconut.
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
2 14-ounce cans unsweetened coconut milk
1 1/2 cups (packed) golden brown sugar
1/2 teaspoon coarse kosher salt
Preparation
Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled.
Recipe notes
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