This sauce will never even make it out of the saucepan...you'll be licking it right off the bottom of the pan! It is THAT GOOD!
Cook Time30 mins
Total Time30 mins
- 1 can Coconut Cream organic or low/free preservatives, opened and in fridge overnight . This should measure 1 1/2 cups.
- 1/2 Cup Maple Syrup
- dash of Salt
- 2 teaspoons Vanilla Extract
Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring the mixture to boil, then reduce to a medium heat.
Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
This will take 15-20 minutes, depending on the quality of your coconut cream.
Add vanilla and continue to cook on medium heat for another 5 minutes.
The caramel will be dark golden in colour and delicious.
When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.