Coconut Caramel Sauce

This sauce is my new favourite. ONLY 3 INGREDIENTS. BASIC INGREDIENTS!  Its caramely, coconuty, and sweet. It tastes a lot like the coconut toffee you used to get earlier for a rupee. I initially made this sauce for my Mango and Sticky rice. But I put it on top of anything if I’m not eating the sauce as it is. I love adding it to ice creams or warm chocolate cake. If you like coconut flavour, you are going to love this sauce. It does not have an overpowering coconut flavour. It tastes like a butterscotch sauce with a delicate coconut flavour. Delicate, that’s the word. The coconut flavour is very delicate in this sauce. But its there.

Start off by making the caramel. It is a dry caramel. But not a dark caramel. You stop when the caramel starts to change colour. The caramel will be really light, golden brown. Like any caramel sauce, do not stir, just swirl the pan to avoid crystallization.

 

Once the caramel turns golden brown, add the coconut milk.

 

Once the coconut milk is all mixed in and starts to change the colour to a slightly deeper brown, Add the cornflour slurry. The corn flour slurry is optional. But I always add it. Without it, the sauce is relatively thinner but tastes really good.

 

The sauce will thicken up very soon. Serve hot on cold desserts or cool in the refrigerator and serve on warm cakes and brownies. Or Sticky rice with mangoes. Or just dip the mangoes in the sauce and eat.

Recipe:
Makes- 250 ml
Total time- 15 minutes
Sugar- 1/2 Cup
Thick Coconut milk- 1 Cup (5 Tablespoons coconut milk powder to 1 Cup water)
Corn flour- 1 Tablespoon, mixed with 1/4 cup water

In a saucepan, add the sugar and let it caramelise on medium heat. Do not stir while it is happening. Once it turns to a light amber colour, add the thick coconut milk. Stir to mix the coconut milk with the caramel. The caramel might harden, but it will dissolve soon. Finally, add the cornflour slurry and stir for 3-4 minutes till the mixture thickens.

Serve hot on cold desserts or cool in the refrigerator and serve on warm cakes and brownies. Or Sticky rice with mangoes. Or just dip the mangoes in the sauce and eat.

NOTE:  Make yourself a coconut caramel pudding by adding more cornflour to the cornflour slurry. I added more cornflour (1/4th cup cornflour instead of 2 tablespoons)  than required in one of my test batches and it turned out like a pudding, SO YUM!