Original Post: https://www.sweetandsavorybyshinee.com/coconut-caramel/
Coconut Caramel Filling
Servings: 12 servings
Yields: 1 cup/250g
Calories: 77kcal
This coconut caramel filling comes together with just three easy-to-find ingredients and can be used as a dessert filling or topping! Perfect vegan caramel sauce and filling!
Print Recipe
Ingredients
- ½ cup (100 g) granulated sugar
- ½ cup (142 g) coconut cream Note 1
- ½ teaspoon coarse kosher salt
Instructions
- Heat a medium heavy-bottomed pan, at least 2 quarts, over medium heat.
- Then sprinkle ¼ cup of sugar evenly on the bottom of the pan. Slowly melt the sugar over medium heat. (This first stage may seem like taking long time, as you stare at the sugar. But be patient.)
- As sugar starts to melt around the edges, you may swirl the pan gently to move the sugar around and encourage it to melt.
- When the sugar is mostly melted, add another ¼ cup of the sugar and continue to melt it over medium heat. You'll notice the color will start changing to a light amber color. NOTE: If you feel like it's getting too dark, yet the sugar isn't melted fully, take it off the heat and stir the sugar with a heat-resistant silicone spatula, a wooden spoon, or a whisk to slow down the cooking.
- If needed, reduce the heat to medium-low.
- Continue with the remaining sugar, ¼ cup at a time, and cook until all the sugar is melted and it's dark amber color. NOTE: The sugar will start melting faster as more sugar is melted. Keep swirling the pan to encourage the sugar to move and melt faster, or you can also use a spatula or wooden spoon. See the step-by-step photos above for a visual demonstration.
- Meanwhile, heat the coconut cream in a microwave until hot, about 200°F (93°C).
- Slowly pour in hot cream while whisking it slowly to combat the rising bubbles. Be careful, as the mixture will bubble up furiously. That's why adding cream slowly and using a large enough pan is crucial. TIP: Make sure to heat the cream before adding it to the melted sugar, or your caramel will seize up on you. If that happens, return the mixture to a low heat and cook it until the sugar crystals are fully dissolved.
- Cook the mixture until it reaches 222-226°F (106-108°C). This is key for thick consistency for filling macarons. If you’re planning to use it as a sauce, cook the caramel until 215°F (101°C).
- Remove from heat and stir in salt.
- Transfer the sauce into a shallow container and cover with plastic wrap, ensuring it touches the entire surface.
- Cool to room temperature, then refrigerate for at least 2 hours.
Notes
Note 1: Use coconut cream from a can, NOT coconut milk. If you can only find a can of coconut milk, you can use the solid part only. Read the label and be sure it has at least 60% fat content.
Storage: Store in the fridge for up to 3 months. Or freeze for up to 1 year.
Nutrition
Servings: 1 serving
Calories: 77kcal
Carbohydrates: 9g
Protein: 0.5g
Fat: 5g
Sugar: 8g
Sodium: 98mg
