This recipe is so versatile. You can use this sauce on ice cream, in your coffee, with fruit, over your favorite dessert, with a spoon (I don’t judge), etc. It is all natural and possibly organic if you go that route. I love it because I know exactly what is in it and feel good about serving it to my family. It’s not hard to make and will keep in the fridge. Make some extra to have on hand! Makes about 1 cup of sauce.
1 cup canned coconut milk cream/fat (see notes below)
¼ cup coconut sugar
¼ cup honey or coconut nectar
¼ cup butter (dairy free, if desired)
- To get your coconut cream or coconut fat, carefully open the can of coconut milk. You should notice that the milk is separated between the coconut water and coconut cream or fat. Scrape out as much fat as you can and place into a sauce pan. You may need to open two cans of milk depending on how “creamy” your milk is. Low-fat canned milk won’t have hardly any cream so use full fat cans. Save the coconut water for another recipe or discard.
- Add in the butter, honey and sugar to the coconut cream in the saucepan and bring to boiling over medium heat.
- Reduce heat and simmer for about 15 minutes or until mixture is well combined.
- Let sauce set for a few minutes to cool before serving. Store any leftovers in a sealed container in fridge. The longer it sits, the thicker it will become.