Ingredients
Units
Scale
- 6 tbsp vegan butter
- 1 can full fat coconut milk
- 2/3 cup brown sugar
- 1 tbsp cornstarch
- 1 tsp flake salt, plus additional for garnish
Instructions
- In a pan over medium heat at the vegan butter.
- Continue to swirl the butter with your spatula. It should sizzle and then slightly brown to a nice golden color. (3-4 mins)
- Set aside a few tbsps of the coconut milk to combine with the cornstarch. Now add the coconut milk, brown sugar, and salt to the pan. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until reduced by half and golden. Using a whisk remove any clumps from the caramel forming on the sides of the pan if they appear.
- Combine the coconut milk you set aside with cornstarch. Whisk until smooth.
- Pour mixture into the pan and whisk to just combine. Bring to a boil, and cook for 2 mins max. Don’t over mix either as it may break the bonds of the cornstarch making it runny.
- Remove from heat. The sauce will thicken as it sits. Placing in the fridge to chill will thicken it even faster. It may thicken even more as you store it. If needed run in a blender with a little bit of hot almond milk. (2 tsps)
- Top with additional flake salt and serve with sliced apples or whatever you choose!
- Prep Time: 5 mins
- Cook Time: 15 mins