Coconut-Caramel Sauce

  • 120 ml (1/2 cup) palm sugar or regular granulated white sugar
  • 240 ml (1 cup) un-sweetened coconut milk
  • 60 ml (!/4 cup) of coconut cream. 

  1. Combine the palm sugar and coconut milk in a large heavy based saucepan, 2 litre size (2 quart). 
  2. Bring to a boil over medium heat, whisking to dissolve the sugar. 
  3. Briskly simmer the mixture until thick and the boiling characteristic changes.
  4. You will notice that it alters from a boiling gravel appearance to more of a regular liquid.
  5. Reduce the heat and watch the colour until it becomes a dark camel amber.
  6. Remove from the heat and carefully pour in the coconut cream. It will boil up immediately and vigorously
  7. Whisk the contents and return to the heat. Simmer until the coconut cream has just been incorporated and remove immediately.
  8. Allow to cool and transfer it to a glass or non-reactive container. May be refrigerated for up to a week. Bring to room temperature for use.