coconut cream caramel sauce

caramelsauceI wanted to take a ‘sweet treat’ to Sydney for a family catch-up whilst my sister was visiting from London.  I also was trying to make something AIP compliant.  Not an easy task! I came up with the idea of making a caramel sauce using coconut cream and then putting it into a chocolate (see choc-caramel bites).  Because of the sugar it’s not really paleo or AIP – you could use honey instead depending on how strict you are, but in the end I came up with a yummy, thick caramel that tasted good and in the end, that was good enough for me!

  • 1 tin coconut cream
  • 2-3 Tbsp coconut palm sugar/honey/brown sugar
  • 5-6 medjool dates (puts removed)

1. Pour the coconut cream and the sugar into a saucepan.

2. Bring to the boil and simmer until it’s caramelised enough.  If you don’t want it thickened you can just use it as is.

3. To thicken, puree 5-6 medjool/fresh dates in a food processor or blender.  Gradually add the caramel sauce until it reaches the desired consistency.

* I mixed about half the liquid into the puree’d dates and just saved the other half as a runnier sauce.  If you want the whole lot thickened you may need to add more dates.

**  you could use the caramel in tart shells, choc-nut tarts, on ice-cream, in chocolates or just scooped straight out of the jar!

2 thoughts on “coconut cream caramel sauce

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