Try this Coconut Caramel Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Coconut Caramel Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Heavy cream; 1 c Sweetened flaked coconut;; 2 tb Dark rum; or to taste, if; ; desired; 1/2 c Hot water; 2 tb Unsalted butter; 2 c Sugar

Find the most delicious recipes here

INGREDIENTS

1/2 c Heavy cream
1 c Sweetened flaked coconut;
2 tb Dark rum; or to taste, if
; desired
1/2 c Hot water
2 tb Unsalted butter
2 c Sugar

Servings

INSTRUCTIONS

In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of it pour carefully the water and the cream, a little at a time. Cook the mixture over moderate heat, stirring, until the caramel is dissolved and simmer it for 2 minutes. Remove the skillet from the heat, add the butter and the coconut, and stir the mixture until the butter is melted. Pour the sauce into a heatproof pitcher or glass measure, let it cool slightly, and stir in the rum. (The sauce will thicken as it cools. To return the sauce to liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.) Serve the sauce warm over ice cream. Makes about 2 cups. Gourmet March 1992

NOTES

Alert editor

Coconut Caramel Sauce

1/2 c Heavy cream
1 c Sweetened flaked coconut;
2 tb Dark rum; or to taste, if
 ; desired
1/2 c Hot water
2 tb Unsalted butter
2 c Sugar

In a dry large deep heavy skillet cook the sugar over moderately high  heat, stirring constantly with a fork, until it is melted and turns a  deep golden caramel, remove the skillet from the heat, and into the  side of it pour carefully the water and the cream, a little at a time.    Cook the mixture over moderate heat, stirring, until the caramel is  dissolved and simmer it for 2 minutes. Remove the skillet from the  heat, add the butter and the coconut, and stir the mixture until the  butter is melted. Pour the sauce into a heatproof pitcher or glass  measure, let it cool slightly, and stir in the rum. (The sauce will  thicken as it cools. To return the sauce to liquid state, set the  pitcher in a saucepan of barely simmering water and stir the sauce  until it reaches the desired consistency.) Serve the sauce warm over  ice cream.    Makes about 2 cups.    Gourmet March 1992

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1608g)
Recipe Makes: 1 servings

Calories: 6071
Calories from Fat: 1442 (24%)

Amt Per Serving		% DV

	Total Fat 160.2g	214 %
	Saturated Fat 101.2g	506 %
	Monounsaturated Fat 42.2g
	Polyunsanturated Fat 6g
Cholesterol 447.9mg		138 %
Sodium 46.7mg		2 %
Potassium 111.3mg		3 %
Total Carbohydrate 1201.5g		353 %
	Dietary Fiber 0g	0 %
	Sugars, other 1201.5g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6071

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe