Somewhere between a classic caramel and a coconut spread, this is the kind of sauce you’ll start finding excuses to put on everything. Young coconut meat is cooked right into the caramel, then blended with coconut cream until thick, glossy and almost impossibly smooth. A little salt keeps the sweetness in check. Spoon it over pancakes, swirl it into yogurt, spread it on toast or, realistically, eat it straight from the jar.
Ingredients
1/3 cup sugar
1/3 cup young coconut meat, roughly chopped
1/2 cup coconut cream, warmed
1 tsp salt
Instructions
Step 1. Add the sugar to a saucepan and melt over medium heat until it becomes a medium amber caramel.
Step 2. Carefully add the warm coconut cream a little at a time, stirring continuously. Be careful, as the mixture will bubble vigorously.
Step 3. Continue stirring until the caramel becomes smooth and homogeneous.
Step 4. Add the chopped coconut meat and salt.
Step 5. Cook everything together for another 2–3 minutes, allowing the coconut meat to soften slightly and absorb some of the caramel.
Step 6. Transfer the warm mixture to a high-speed blender.
Step 7. Blend until the coconut meat is completely incorporated and the caramel is smooth, thick, and glossy.
Step 8. Transfer to a container and allow to cool. The caramel will become thicker as it cools.
