Updated recipe for coconut milk caramel
I couldn't resist...I love this stuff. It's thick, sweet, and rich. Shown here combined with some whipping cream and candied ginger, it's a perfect sweet ending. And, yes, this may look like a huge glass, but it's actually a mini glass - a perfect 3 tablespoons of dessert.
For a printed recipe, or a few more ideas for this liquid gold, please check out my blog. For the recipe, clicky clicky below.
Caramelized Coconut Milk
1 14-16 oz can cream of coconut (not the sweetened version)
1 ½ c. brown sugar
1 t. vanilla
1 t. powdered ginger
In a small crock pot, combine cream of coconut, brown sugar, and ginger. Put temperature on low, and stir every hour for 6-8 hours, until dark brown and a bit thicker. Turn off and let cool, stir in vanilla. Will keep in the refrigerator in a sealed container for approximately 2 weeks.
If you don’t have a crock pot, combine all ingredients except vanilla in a heavy bottomed saucepan. Cook on low heat for about 4-6 hours, stirring every hour, until dark brown and a bit thicker. Turn off and let cool, stir in vanilla. Store in the refrigerator in a sealed container for approximately 2 weeks.