This easy Coconut Caramel Sauce is the real deal. It’s ready in just about 15 mins and is the best thing ever. Sierra Leone recipe / West African recipe.
There is this idyllic place called Frankos, that we try and visit every time we go to Sierra Leone. It is this little hideaway, that you access through a tiny road, bring you onto this little beach house with one of the most stunning and secluded beaches.
Oh, the food people, the food. Freshly caught fish sliced and marinated to make the most amazing carpaccio, big lobsters and juicy prawns, spicy roasted fish served on a bed of sliced tomatoes and red onions. Plus coconuts, from lots and lots of coconut trees.
One of my favourite things was the secluded beach. You had to wait for the tide to be right, before wading across a little area to get to the beach. Once there we pretty much had the whole beach to ourselves. Miles and miles of powdery white sand and turquoise water as far as the eye. We would sit, drink fresh coconut water and make plans. Or at least try and make plans because face it – when sat in such beautiful surroundings, plans just get out our heads.
Memories of Franko’s and coconuts popped into my head when I saw the recipe for this Coconut Caramel Sauce from Carlsbad Cravings. I literally had to stop everything and make my own version of it.
I am kind of in love with the combination of coconut and caramel… like in my Nutmeg Plantain Cake With Coconut Caramel Popcorn {West African Flavours} and my Coconut Mango Cake With A Coconut Caramel Drizzle – Sierra Leone Flavours… coconut + caramel = heaven.
How to Make Coconut Caramel Sauce – Step by Step Tutorial
Guys this easy coconut caramel is the real deal. It results in the most, creamy, spoon dipping, finger licking coconut caramel sauce ever.
Step 1. Combine the butter, sugar, water and salt in a sauce pan over medium heat and mix until the butter has melted.
Step 2. Bring the mix to the boil and then boil for 5 mins stirring occasionally.
Step 3. Switch off the heat and mix in the coconut milk and coconut extract.
Step 4. Let the caramel sauce rest for at least 15 mins as it thickens upon standing.
Tip: For a thinner sauce, add in more coconut milk.
How to Serve Coconut Caramel Sauce
Coconut Caramel Sauce goes with just about anything. I mean you could eat this stuff straight off a spoon, spoon after spoon, and be very happy about it. Coconut Caramel Sauce is so so good drizzled over:
- French toast
- Fruit
- Muffins
- Pancakes
- Coconut mango cakes
I am going to be smothering it over everything… and you probably will too.
More Salted Caramel Recipes
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Easy Coconut Caramel Sauce
Ingredients
- 170 g (0.75 cup) unsalted butter
- 210 g (1.25 cups) light brown sugar
- 2 tbsp water
- 1/4 teaspoon salt
- 120 ml (1/2 cup) full fat coconut milk or more to your taste
- 1 tsp coconut extract
Instructions
- Combine the butter, sugar, water and salt in a sauce pan, over medium heat and mix until the butter has melted.
- Bring the mix to the boil and then boil for 5 mins stirring occasionally.
- Switch off the heat and mix in the coconut milk and coconut extract.
- Let the caramel sauce rest for at least 15 mins as it thickens upon standing.
- Drizzle over everything.
Notes
Verly slightly adapted from Carlsbad cravings.
Gluten-free.
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