Paleo Caramel Sauce

By ROBandSEAN

Making caramel sauce is actually much easier and faster than you may think. You will just need to dissolve the coconut palm sugar in water and then add the coconut milk and vanilla and stir it continually so that it does not burn. If you over cook the caramel and it is thicker than you prefer, add some water a little at the time until you achieve the desired consistency.

This recipe makes a very small amount, approximately 1/3 cup of caramel. Store it in an air tight jar and it will keep in the fridge for about a month.

Ingredients

• 2 tablespoons water
• 1/4 cup raw coconut palm sugar
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• pinch salt

Details

Adapted from livinghealthywithchocolate.com

Preparation

Step 1

bring the water and coconut palm sugar to a boil stirring the mixture constantly
add the coconut milk vanilla extract and salt and cook for about 10 minutes over medium heat, stirring constantly so that it doesn't burn. The mixture will start to thicken and turn darker in color.