is rich, creamy, delicious takes just 15 minutes to make with only 3 ingredients. Perfect with some sliced apples, ice cream, cakes, cookies or any dessert! Gluten-free, vegan, dairy-free, paleo with low carb and keto options.
In a medium heavy-bottomed saucepan (I use at least a 3-quart cast iron or stainless steel) add coconut cream, coconut sugar and coconut oil.
Heat over medium-high heat bringing the mixture to a boil, whisking frequently while the cream melts and the sugar dissolves.
Once boiling, turn the heat down to a low simmer and stir frequently, scraping the bottom to make sure it doesn’t burn. Continue boiling until caramel has reduced and thickened, about 8-10 minutes.
Remove from heat and turn off the stove. At this point, you can add vanilla or salt, if desired.
Allow to cool in the pot for 10-15 minutes, stirring once or twice. The mixture will thicken more as it cools.
Pour into a mason jar or airtight container in the refrigerator for up to 2 weeks. Warm for a few minutes in the microwave before serving.
How to store:
How to reheat: Give it a good stir or warm it up for a few minutes in the microwave on medium or in a pot on medium before serving.