Ingredients
- 13.5 oz can coconut milk full fat
- 1 cup coconut sugar can also be subbed 1:1 for brown sugar or turbinado/raw sugar
- 1 teaspoon vanilla bean paste can be subbed 1:1 for vanilla extract
- ½ teaspoon salt
Instructions
- Add the coconut milk, sugar, and vanilla bean paste to a saucepan and bring to a boil.
- Reduce the heat to a simmer and cook for 30-40 minutes until the caramel has become darker in color and much thicker.
- Remove the caramel from the heat, add in the salt, and stir.
- Let the caramel cool completely and then place in a closed container in the fridge to "set" for at least one hour. The caramel can be enjoyed warm, but it will not be as thick as intended.
- Once the caramel is ready, drizzle on top of your favorite dessert and enjoy!
Notes
- Salted caramel can be stored in a closed container in the fridge up to 2 weeks.
- I don't recommend freezing salted caramel.
Nutrition
Serving: 2tablespoon | Calories: 142kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 153mg | Potassium: 101mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!