Tuesday, November 12, 2013

Coconut Caramel--Dairy-free dulce de leche

Yummy note: With dairy-allergies in our family, I've been trying to figure out a substitute for caramel. I  like caramel with brownies, dip for apples, and so on.. So when I found this recipe for dairy-free dulce de leche the other day on the Bon Appetite website, I had to try it out. The results-- it was not as thick or creamy as some traditional caramel sauces are, but it was delicious still being dairy-free.  It seriously couldn't be any easier. Just a few ingredients and about 25-30 minutes, you have a coconut-flavored caramel sauce, and it's a done deal! 

Coconut Caramel - aka dairy-free dulce de leche

2 -14-ounce cans of unsweetened coconut milk
1 1/2 cups of brown sugar (packed)
1/2 teaspoon of kosher salt

Put coconut milk, brown sugar, and salt in a large saucepan. Whisk together ingredients over medium heat until the brown sugar dissolves. Increase heat and bring to a boil. Keep a low boil going on this mixture to keep it going. Continue until the mixture is reduced even more and beginning to turn thicker and darker in color. Stir mixture occasionally, roughly about 25-30 minutes. You should get about 2 to 2 1/2 cups of dulce de leche caramel when finished. Transfer sauce to small jars to cool. Cool completely, cover, and refrigerate. This coconut caramel will keep for 1 month chilled.

Whisk together, keep stirring occasionally. 

Starting to boil after a few minutes. 

It is starting to look like dulce de leche!  
Thick and slightly coconut-flavored caramel! 

Yummy Tip: Coconut milk opens MUCH easier when you look for the right "top" to open, haha. I tried opening what I thought was the top and it took forever, then I turned the can and saw an "OPEN" arrow on the bottom of the can... Oops.. 

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