I’m here to tell you that we need to make coconut caramel sauce a THING.

For some of you, it might already be a thing.  I didn’t even know it was a thing until I had this grand idea in my head and decided I wanted to make it a thing.  But apparently it has already been a thing for quite a while.  Well, now it’s totally my thing.

Because it’s freaking coconut caramel sauce.

My initial thought when I saw caramel sauce made from coconut milk was that you’d cook the milk down until it caramelized.  Is THAT even a thing?

But then I saw someone use canned coconut milk instead of heavy cream.  And it won me over.  Big time.

Like, I’m not sure I can ever eat caramel sauce any other way.  Unless it was made from bananas and tasted like bananas foster.

Now I think that also needs to be a thing.

I couldn’t stop at coconut milk, though.  I wanted this to really pack a coconut PUNCH.  So I poured in some coconut extract.  And guysssss. It’s like I died.  Died and went straight to caramel heaven.

I could NOT stop eating it.

I mean, what you see in this picture is a completely composed shot of the caramel goodness.

What you don’t see is me scooping caramel sauce out of the pot, by the spatula-full, and shoveling it in my mouth.

What you don’t see is the sticky mess I am behind the camera, because I couldn’t stop dipping my fingers in to the sauce, just to lick off.

What you don’t see is that I ate almost half the second jar before they even completely cooled.

Whoops.

Just know this: you need to make this sauce.  If not to devour by the spoonful, then to use in a recipe that I will be sharing with you soon!

{my two-year-old took this photo. of me allowing caramel to drip off of an apple slice before I shoved it in my mouth. ps: the camera was sitting on a table.  she just hit the shutter release button.}

Coconut Caramel Sauce

• 12 tbsp. unsalted butter
• 1 1/2 c. brown sugar, firmly packed
• 2 tbsp. water
• 1/4 tsp. kosher salt
• 1/2 c. full fat coconut milk
• 3/4 tsp. coconut extract
• 1 tsp. vanilla extract

In a medium saucepan, add butter, brown sugar, water and salt.  Cook over medium heat until butter has melted, stirring occasionally.

Bring to a boil for 5 minutes, stirring occasionally.

Remove pan from heat and stir in the 1/2 c. coconut milk, 3/4 tsp. coconut extract, and 1 tsp vanilla extract.  Allow the caramel to rest for about 10-15 minutes.  Caramel will continue to thicken as it stands, so if you would like a thinner sauce, add more coconut milk.

 

 

 

So what are you going to smother this all over?!