Caramel sauce


It is so wintery at the moment!!! I know that I live in Auckland, therefore that makes my cold claims a little less than impressive than say, in Alexandra where it was -9.6 yesterday, but still its not bbq weather up here either…

In order to combat my coldness, I decided to make a cake. And what goes with cake? Caramel sauce.

This recipe is refined sugar free, using rice malt syrup and coconut sugar instead, and with a base of coconut cream it is still as rich as if you have used butter.


1 can of coconut cream

1/2 cup coconut sugar

1/2 cup rice malt syrup

Simmer all ingredients together on a low heat for about 40 minutes until thick and a nice caramel colour.

You could even stir it through your porridge in the morning, if one was so inclined…

coconut caramel

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