Thursday, July 23, 2015

Salted Coconut Cream Caramel

This pudding sauce can be made ahead and stored in the fridge for 2 days. It is good on cake, oat porridge and baked bananas (I made the baked bananas with this sauce last Saturday as an easy pudding for friends, they polished their plates and didn't complain. Since they are foodies, I take the empty plate as a compliment, he,he..)

You'll need:
1 tablespoon butter
1/4 cup water
1/2 cup Sugar
100 mil Coconut Cream (not Milk)
2 tablespoons Cream
A big pinch of salt

Place sugar, butter and water in a saucepan and bring to the boil without stirring. Swirl the saucepan from time to time and let the mixture change colour into golden brown (about 10-12 minutes). Remove the saucepan from the heat and carefully add coconut  cream and cream. Keep stirring and return the saucepan to the heat - simmer gently for 5 more minutes until the sauce thickened. Remove from heat - serve warm with baked bananas (whole bananas baked in 180 degrees C oven for 15 minutes) and whipped cream and toast pine nuts.

This portion will make about a cup of sauce.

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