About this recipe:A fast, foolproof recipe for caramel sauce with two simple ingredients that just happen to be dairy free, gluten free and somewhat guilt-free as it uses only natural sugar in the form of honey. Use immediately or put in a covered container and keep in the fridge for up to 3 days. It will harden in the fridge, just reheat to make it pourable again.
3 tablespoons unsweetened coconut cream
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Method Prep:5min › Cook:4min › Ready in:9min
Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.