Coconut cardamom caramel sauce
My favorite swap for milk in sauces, curries and smoothies has to be coconut milk. It has such a delicious nutty flavor and is full of good fats that mimic the cooking process almost identically to milk or cream products. In this recipe, it pairs with the cardamom so well and makes the perfect topping to ice cream, oatmeal, peanut butter toast, fruit - you name it!
Ingredients
1 cup granulated sugar
1/4 cup water
6 tablespoons butter (room temp if you can) cut into cubes
1/2 cup coconut milk (mix thoroughly before using if it’s been separated)
1 tsp freshly ground cardamom seeds
Instructions
Bring sugar and water to a boil in a heavy bottomed saucepan until it turns amber in color, or about 10-12 minutes. It’s important not to stir your mixture, but leave alone. If you must, you can pick the pan up and swirl a little, but this turns out best if it’s left alone!
Once it’s turning amber in color, cut the heat and add the cubed butter, stirring quickly. It will bubble up, but this is normal
After a minute or so of stirring, add the coconut milk and continue stirring very quickly. It will also bubble up here - have no fear!
Add your desired amount of ground cardamom - I did 1 tsp but you can do less or more to your taste. Remember, you can always add more, but you can’t take it back!
Let cool to room temp and store in the fridge in an air tight container. It will thicken quite a bit in the fridge - to get it to your desired consistency, run the jar until hot water and stir or leave out at room temperature for a few hours
Use on top of whatever you’d like, hope you enjoy 🍓!
