Creamed Coconut NOT CREAM OF COCONUT in a can! 7ounce package
Boiling Water 12 Tablespoons (180ml)
Vegan Butter 1 Tablespoon (14g)
Sea Salt *optional ¼ ½ teaspoon *to taste
Instructions
First reconstitute the creamed coconut by pouring the boiling water over it in a large bowl, whisk to break it up & mix it out smooth *it will be grainy due to the coconut texture so I like to then add it to my high speed blender to get it as smooth as possible!
Now make the caramel ~ Stir the sugar, acid and water only until is dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir after it starts boiling
Watch it carefully as it turns from a light amber to medium amber, take it off the heat when it is medium amber as it will continue to cook and darker even after you remove it from the heat
Slowly & carefully pour in the creamed coconut mixture and vegan butter and once the bubbling subsides stir it to a smooth sauce
Stir in the salt if using
Pour into a heat proof container and refrigerate until needed *it will thicken as it sits!
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-caramel/