vegan caramel toppingby sincerelycaroline
Makes 1 cup
8 ounces canned coconut milk
1/2 cup granulated sugar
2 Tablespoons brown rice syrup, like Lundberg
1 Tablespoon coconut oil
1/4 teaspoon pure vanilla extract
1/8 teaspoon sea salt
(1) Place coconut milk, sugar and brown syrup in a small saucepan. Bring to a boil and whisk continuously for about 5 minutes until sugar has dissolved. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally throughout. Whisk in coconut oil, vanilla and sea salt. Simmer for an additional 10-15 minutes until sauce begins to thicken. Continue to stir occasionally throughout.
(2) Allow caramel to cool for five minutes, then drizzle it on your dessert, like these Pumpkin Pecan Doughnuts!