Coconut Caramel Sauce

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This recipe has only  two ingredients, so it’s super easy to prepare. Pour it over Banana & Blueberry Hotcakes, fruit salad, or serve with a chocolate dessert such as our Banana, Carob & Almond Tart. Or you could even pour a little over our Instant Soft-Serve Ice-Cream too!

banana and bluberry hotcakes

Makes 200mL

Tools (Without a blender)

  • Fork
  • Saucer
  • Small Saucepan
  • Whisk

Tools (With a blender or Vitamix)

  • Vitamix or blender
  • Small Saucepan
  • Whisk

Ingredients

  • 250mL coconut milk or cream
  • 2 medjool dates, pitted*

*If you aren’t using a blender, its best to remove the date skins first – Just simmer the dates in boiling water for a few minutes to allow the dates to soften and the skins to loosen.

Method – Without a blender

  1. Place the dates on a saucer and mash with a fork.
  2. Scrape the mashed dates into a small saucepan, add the coconut milk and bring to the boil over medium heat.
  3. Reduce the heat to low and simmer for 10-15 minutes, whisking frequently, until the dates dissolve and the colour turns a light ‘caramel’ brown.
  4. The volume should also reduce slightly and once this occurs, remove from the heat and serve.

Method – With a blender

  1. Whiz the dates and coconut milk in a blender.
  2. Transfer to a small saucepan over low heat and simmer until the colour turns a light ‘caramel’ brown.
  3. The volume should also reduce slightly and once this occurs, remove from the heat and serve.

Serving Suggestions

  • Pour over Banana & Blueberry Hotcakes pictured
  • Pour over our Instant Soft-Serve Ice-Cream
  • Serve with our Banana, Carob & Almond Tart
  • Pour over fruit salad

Storage

Store your caramel sauce in the fridge. Once refrigerated, you’ll notice that it does solidify slightly, however, a little heat will ensure it becomes liquid again.

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