Delicious over ice cream, brownies, or even—drumroll—brie, this is a labor of love, since it takes so long for the sauce to reduce by half. What I usually do is make this when I have a couple of hours of time in which I can be frequently interrupted (for the stirring) and that whatever I’m doing is not so engaging that I put off stirring and burn all this amazing stuff. A somewhat slow movie? A book that’s ok in 5-minute segments? Laundry, folding, and some mending? That’s the kind of 2-hour segment I look for…and when I’m through, I get this. I named it Coconut Cream, because of its 50/50 cream-to-coconut milk ratio, but it doesn’t taste like coconut…just rich, luscious, caramel.
Coconut Cream Caramel Sauce
Yield: 2 cups, or 8 quarter-cup servings
2 cup heavy cream
2 cup SO Delicious unsweetened coconut milk
3/4 cup Swerve Sweetener, powdered
2 tablespoons butter
1/4 teaspoon xanthan gum
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 drop LorAnn Oils’ coconut oil (if you’d like a coconut flavor)
Combine the cream, coconut milk and sweetener over medium heat.
Bring to a boil, then reduce heat to low and simmer gently for about two hours, stirring every five minutes or so, until the liquid has reduced by half.
Take the sauce off the heat and whisk in the butter and butter, followed by the xanthan gum. Let the sauce cool, and whisk in the vanilla and coconut oil (if using).