Coconut Caramel

I make a regular caramel during camp for the coffee table and for sundaes. Deciding to do a Coconut Chocolate Cake, I thought a coconut version of my caramel sauce might go well with it.

Ingredients:
13.5oz Can of Coconut Milk
11oz (about 1 1/3cup) Sugar
Water

I put the sugar in a sauce pan and added just enough water to get the sugar wet.


I also put the coconut milk in a saucepan to heat up. And I got a brush with some water to wipe down the sides of the sugar saucepan.


I brought the sugar to a boil, and brushed the sides of the pot to prevent crystalization. I do not stir the pot at all, otherwise the sugar could caramelize.


The sugar starts to caramelize after a few minutes.


It starts to develop an amber color.


I take it a little longer and try and get the color as dark as I can without burning it.


I take the pot off heat & then whisk in the hot coconut milk until it has all incorporated together.


And that is all there is too it. As it cools, it will thicken.

To make the regular caramel that I make out at the camp, just substitute heavy cream for the coconut milk.