Do you like caramel? Well I am a HUGE fan – I love the rich sweet flavor and flavor that complements ice cream, pies or even cake really well. My husband on the other hand really dislikes caramel because it “sticks to his teeth”. I attribute much of my love for caramel to my childhood in Hong Kong where I often enjoyed weekend treats with my parents including banana caramel cream pie; or sticky date toffee pudding, and you can’t forget the traditional cantonese saltine crackers sandwiched in thick maltose syrup that my parents grew up eating. The beauty of growing up in a metropolitan city has been the diversity of experience, thought, cuisine and language that I was exposed to.
Anything that we can make healthier so I can enjoy guilt free is always a GOAL on this blog. While I wish I could say this is date-free recipe (since they are quite expensive), this is definitely still a cheaper alternative to making caramel purely out of dates. We do add a few dates in to thicken and enhance the flavor but ultimately it is a base of coconut milk and coconut sugar. I personally cannot stand caramel tasting like coconut and have tasted other variations of this recipe before, so I promise that this is much milder in flavor and still absolutely caramell-y and delicious.Add this caramel to ice cream, sticky date toffee pudding and drizzle some over chocolate covered apple to make some delicious decadent treats! I promise you will love it just as much as traditional caramel!
Hop you enjoy our delicious take on vegan caramel!
- 1 cup lite coconut milk
- ¼ cup coconut sugar
- 2 (40g) pitted medjool dates
- 1 tbsp cornstarch
- Pinch of salt
- In a pan combine coconut milk, sugar and pinch of salt together. Heat until coconut sugar has melted.
- Transer to blender and add the date to make a thick caramel. The date enhances the caramel flavor.
- Pour back into the pan.
- In a separate bowl ,whisk cornstarch and water together.
- Pour it in and let it cook till thickened
Leave a Reply