As I continue through my journey to find dairy-free recipes on a budget, I keep learning about more methods for using simple ingredients and taking advantage of their similar properties to achieve just as, if not more delicious outcomes.
I was elated to find that a $1.50 can of full-fat coconut milk could be turned into so many different things - from dairy-free whipped cream to caramel sauce! With this recipe, you can happily say good riddance to butter and cream, Don't get me wrong - I love butter and cream; my body, however, does not.
This dairy-free, coconut-based caramel is smooth and rich and dangerously delicious. It can be substituted for any rich caramel sauce. You can dip fruit in it, drizzle it over cakes and whipped cream or even hide it in chocolate truffles and cupcakes. I used it for my first attempt at (dairy-free) monkey bread (recipe coming soon!).
Waiting for the coconut milk to cook down and thicken does take some time, so make sure you have about half an hour to stand by the stove and stir. Feel free to rock out to some music while you're at it. The results are totally worth it.
coconut-based caramel sauce [df] [v] (adapted from here)
1 can full fat coconut milk, at room temp.
1/3 cup white granulated sugar
1/2 tsp vanilla
1/4 cup coconut milk, at room temp.
Optional: cinnamon,
1. In a pot, combine the full fat coconut milk and sugar.
2. Over low-med heat, stir the mixture until it is boiling softly. Continue boiling softly and stirring until the mixture is reduced and thickened. This step will take a while - 20 to 30 minutes, perhaps.
3. When the mixture has thickened into a thick paste, take it off the heat and mix in the vanilla and other additives (e.g. cinnamon), if you'd like.
4. Place the mixture back on low heat and add in the coconut milk. The mixture might "curdle" at first, but keep stirring until it is a smooth, darker brown sauce.
I was elated to find that a $1.50 can of full-fat coconut milk could be turned into so many different things - from dairy-free whipped cream to caramel sauce! With this recipe, you can happily say good riddance to butter and cream, Don't get me wrong - I love butter and cream; my body, however, does not.
This dairy-free, coconut-based caramel is smooth and rich and dangerously delicious. It can be substituted for any rich caramel sauce. You can dip fruit in it, drizzle it over cakes and whipped cream or even hide it in chocolate truffles and cupcakes. I used it for my first attempt at (dairy-free) monkey bread (recipe coming soon!).
Waiting for the coconut milk to cook down and thicken does take some time, so make sure you have about half an hour to stand by the stove and stir. Feel free to rock out to some music while you're at it. The results are totally worth it.
coconut-based caramel sauce [df] [v] (adapted from here)1 can full fat coconut milk, at room temp.
1/3 cup white granulated sugar
1/2 tsp vanilla
1/4 cup coconut milk, at room temp.
Optional: cinnamon,
1. In a pot, combine the full fat coconut milk and sugar.
2. Over low-med heat, stir the mixture until it is boiling softly. Continue boiling softly and stirring until the mixture is reduced and thickened. This step will take a while - 20 to 30 minutes, perhaps.
3. When the mixture has thickened into a thick paste, take it off the heat and mix in the vanilla and other additives (e.g. cinnamon), if you'd like.
4. Place the mixture back on low heat and add in the coconut milk. The mixture might "curdle" at first, but keep stirring until it is a smooth, darker brown sauce.
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