This delicious fool-proof coconut caramel sauce will be your go-to caramel from now on. Superior to store-bought caramel, with no added funky ingredients. Creamy, smooth, and sweet it's a perfect topping for any dessert.
In a stockpot, place the coconut milk over medium heat. Once all the fat has melted, whisk in both sugars, the vanilla, baking soda, and salt.
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Let the mixture come to a boil, for about 10 to 12 minutes.
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When the mixture has reached a boil, reduce the heat and simmer until the caramel is dark brown and coats the back of a spoon, 37 to 42 minutes, stirring only occasionally.
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Let cool completely, then pour into a jar, straining out any leftover little bits of brown sugar to ensure that the sauce is totally smooth.
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Let it sit in the refrigerator overnight so the flavors develop further.
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Carefully, run a butter knife or small spatula around the edge of the cake in the pan. Unmold the cake by inverting the cake pan over a serving plate and gently lifting the pan away from the cake.
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