A few weeks ago I was in charge of bringing caramel apples to a kid’s birthday party. A kid’s birthday party in which over half the kids were gluten and dairy intolerant.
So the standard caramel sauce wasn’t going to cut it.
I was in a pinch and hoped to avoid running to the grocery store. I did a once through on the pantry and fridge and decided to try my hand at a coconut and maple syrup caramel sauce.
You guys! It was so good. And you know how in this day and age nothing is original? While I’m sure something similar has been done, this recipe came straight out of my head!
- 1 full-fat can of organic coconut milk
- 3/4 cup grade B maple syrup
- 1 teaspoon pure vanilla (optional)
- pinch (or two) of salt
In a medium size sauce pan, pour in the maple syrup and turn the heat on medium. Once the syrup warms up, add the rest of the ingredients and mix well.
Continue stirring over medium heat for the next 30ish minutes. Keep an eye on it, stirring every few minutes to keep from burning, especially towards the ends. The longer you cook it down, the thicker the consistency will be.
I ended up slicing apples and serving the caramel as a dipping sauce.
