Coconut Caramel Sauce

Makes 1 cup / Ingredient tip: This rich sauce features coconut-palm sugar, a sweetener with a long history in Southeast Asia. Coconut sugar has a glycemic index of 35 (anything less than 55 is considered low) and can be purchased as a thick syrup or in granulated form. Serving tip: Drizzle over ice cream, sorbet, or fresh pineapple. The syrup will stay fresh for at least one week in the refrigerator or four months if frozen.

1 cup granulated coconut sugar

2 tablespoons water

2 tablespoons low-fat coconut milk

1. Place coconut sugar in a saucepan with water. Shake pan gently, but do not stir. Heat slowly to medium-high until bubbles form. Simmer until thick and reduced by one-third. Remove from heat and stir in coconut milk. Pour into a jar or other container and refrigerate until thick. Serve warm or cold. Sauce will separate as it cools; stir before serving.

PER SERVING (2 tablespoons): 99 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 0g protein, 24g carb, 0g fiber, 55mg sodium

TAGS: General
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.