I have not posted a dessert since December so it has to be rectified immediately. I came across the recipe for this Coconut Caramel Sauce recently on Viktoria’s Table and was immediately tempted to try it. In Viktoria’s recipe the sauce forms part of a pumpkin ice cream with praline pecans. How good does that sound (and look!)?
Viktoria grew up in Bulgaria and lives in San Francisco. I love Viktoria’s blog so browse through it regularly. I love her style and photography. I made these delicious Fried Eggs in Garlicky Yoghurt with Feta Cheese a while back. In fact it was a photo of that recipe on pinterest that led me to Viktoria’s blog. And if you ever want to have the most delicious fried eggs, you have to try the recipe . Best ever!
The caramel sauce consists of 3 ingredients, namely coconut cream, coconut sugar and some salt flakes to taste. You simmer the cream and sugar for about 15 minutes until amber in colour and thickened and then add the salt flakes to balance the sweetness. I took the caramel quite a bit further and had it on a slow boil for about 30 minutes to reduce more until I had a darker and thicker sauce.
Coconut sugar is a sugar produced from the sap of cut flower buds of the coconut palm and has been used for many years in the South and South East Asia regions. If you do not have coconut sugar, use any soft brown sugar or a sugar like muscovado. Just taste to make sure you have the desired sweetness. I do find coconut sugar a bit too sweet so would start the sauce with 4 tablespoons and then add to preference.
Our first Food Photography Workshop of 2017 will take place on the 5th of February 2017. All the details can be found here. We still have a few spots available so do let me know if you would like to join us on this creative and fun day at the most beautiful location.
- 1 tin coconut cream
- 6 tbsp coconut sugar (or other sugar of your choice)
- sea salt flakes to taste
- Combine the coconut cream and sugar in a pot
- Bring to a boil, reduce the heat and simmer for 15-20 minutes, until light amber in color while stirring occasionally
- Simmer longer for a thicker and darker coloured sauce
- Add the salt and stir
- Serve the sauce immediately or let it cool until needed
- Makes about 1 cup of sauce