Ingredients
Method
- In a stockpot, whisk together the coconut milk, granulated white sugar, light brown sugar, vanilla extract, baking soda, and salt. Bring to a boil over medium heat, stirring occasionally, for about 10-12 minutes until the sugars dissolve.
- Once boiling, reduce heat to medium-low. Simmer gently, stirring occasionally, for 37-42 minutes until the caramel reaches a dark brown color.
- Remove the pot from heat and let the caramel cool completely in the pot to thicken and develop flavor.
- Strain the caramel through a fine-mesh sieve into a clean jar to ensure a smooth texture, removing any undissolved sugar bits.
Video
Notes
- Use full-fat canned coconut milk for the creamiest texture and richest flavor.
- Be patient during the simmering process; don't rush it, as this develops the deep caramel color and taste.
- Stir occasionally, but avoid constant stirring to prevent crystallization. - Straining the cooled sauce ensures a silky-smooth finish. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Be patient during the simmering process; don't rush it, as this develops the deep caramel color and taste.
- Stir occasionally, but avoid constant stirring to prevent crystallization. - Straining the cooled sauce ensures a silky-smooth finish. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.