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Coconut Cream Salted Caramel

plate

Yield

Makes 4 servings

prep

Prep Time

5 minutes

cook

Cook Time

7 minutes

kikkoman products used:

ingredients

Candy Thermometer
1 can coconut cream (refrigerated)
½ cup maple syrup
1 tablespoon coconut oil
1 teaspoon Kikkoman® Less Sodium Soy Sauce

directions

  1. Prep the coconut cream by opening the can, being careful not to shake it around. Skim the cream off of the top and set aside.
  2. Heat maple syrup on medium high heat for 3-4 minutes until a candy thermometer reaches 240°F.
  3. Carefully stir in coconut oil to the maple syrup for 1 minute.
  4. To this mixture, stir in coconut cream until completely combined. Keep caramel on the heat for 30 seconds while you stir. Add soy sauce and stir well.
  5. Remove from heat and allow to cool slightly before serving.

We love using this sauce in our Salted Caramel Apple Pie Sundaes.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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