Sunday, January 29, 2012

Coconut Caramel Sauce

1 cup granulated coconut sugar
2 T. water
2 T. coconut milk

Place coconut sugar in a saucepan with water. Shake pan gently, but do not stir. Heat slowly to M-H until bubbles form. Simmer until thick and reduced by one-third. Remove from heat and stir in coconut milk. Pour into a jar or other container and refrigerate until thick. Serve warm or cold. Sauce will separate as it cools, stir before serving. Coconut Sugar has a low glycemic index rating (35.) I think this might be a good natural choice for Diabetics. Can be served over fruit (frozen or otherwise,) coconut milk ice cream, or on pretty much anything!

1 comment:

  1. OK, again~ THIS DID NOT COME OUT RIGHT. Everyone, what am I doing wrong?

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