Author Notes
Gone are those days when you search for that one condiment in your pantries or your fridge which would go with just anything sweet and transform the dish tremendously. This simple recipe for a coconut milk caramel sauce has been designed to provide you with the best of both worlds - the sweetness & also the butteriness which beautifully compliments an enormous range of dishes, be it over a cake, a delicate pastry or spread over a simple toasted bread piece.
Try it out now and comment if you like it!
—The Food Frame by Uday Malhotra
Ingredients
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200
Coconut Milk
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100
Castor Sugar
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25
Salted butter
Directions
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First and the most important step for this delicious sauce is to make a dry caramel. For this, put the sugar in a deep bowl and over the low flame on your gas range. Let the sugar melt slowly without touching it with any spoon or spatula ( Or this would crystallize and make your sugar all grainy). A perfect caramel would be golden and shiny in colour.
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While the sugar is slowly transforming into caramel, take a small pan and heat up the coconut milk until warm ( Not boiling )
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Once this is done, "Whisk in" the warm milk to the caramel and let it cook slowly. Don't do this over high flame since this would turn your caramel bitter towards the end. ( This is the sauce reduction stage )
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In approximately 10 mins after the sauce has been reducing, add in the butter and whisk it again.
Keep whisking it time and again so that the sauce doesn't stick on the bottom of the pan while thickening.
Lastly, when you see that 1/2 of the sauce has been reduced, take it off the flame and let it cool. Don't reduce it any longer or else it would not remain in the desired sauce consistency.
Enjoy it fresh or store it in glass containers for later use!
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