Pumpkin Coconut Caramel Sauce – this easy recipe with quick prep will fill your kitchen with warm scents of caramel and autumn – a delicious update on caramel sauce!
This caramel pairs well with just about anything.
As this slow simmered in my kitchen all day, the warm caramely scent was gloriously intoxicating. As soon as this caramel was done, I immediately made myself a cup of coffee to swirl it in.
This has since topped pancakes, oatmeal, ice cream, and numerous coffees. My spoon is hitting the bottom of the second jar – it is time to make more.
My friend Kathy Hester has just released another fantastic book, Vegan Slow Cooking For Two or Just For You.
Once again, I have a copy to give away today!
This book has stunning photography, and the layout is user friendly – each recipe on one page. More than 100 recipes for a 1.5 quart / 1.5 litre slow cooker means just enough for two, or a portion of leftovers instead of a freezer full.
A wonderful variety – pastas and stews, polenta and French toast. Butternut Squash Pecan French Toast, to be exact. And it is good. So is the fondue, pizza dip, the various curries.
and this caramel – you must try this caramel. Take just a few minutes to combine a few ingredients, come back several hours later to a kitchen filled with rich sweetness.
Don’t forget the ice cream.
Pumpkin Coconut Caramel Sauce
YIELD: about 3 cups (700 ml)
dairy, egg, soy, oil and gluten free, vegan
1 can (13.5 ounces, or 400 ml) full-fat coconut milk
1 cup (225 g) packed brown sugar
1 cup (245 g) pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
All all the ingredients to your slow cooker and cook on low for 7 to 9 hours. Store in the fridge and use a few teaspoons (15 to 20 ml) in your hot or iced coffee.
per 2 tablespoon (28 ml) serving: 42.9 calories; 0.5 g total fat; 0.4 g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol
prep time: 15 minutes
cooking time: 7 to 9 hours
GIVEAWAY: One winner will receive a copy of Vegan Slow Cooking For Two – or Just For You.
Enter through midnight Tuesday September 24. Winner selected via random number generator and notified via email by Wednesday September 25. Winners have 72 hours to respond before another winner is chosen. contest closed
- 1 can (13.5 ounces, or 400 ml) full-fat coconut milk
- 1 cup (225 g) packed brown sugar
- 1 cup (245 g) pumpkin puree
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground allspice
- pinch cloves
- All all the ingredients to your slow cooker and cook on low for 7 to 9 hours.
- Store in the fridge and use a few teaspoons (15 to 20 ml) in your hot or iced coffee.
- per 2 tablespoon (28 ml) serving: 42.9 calories; 0.5 g total fat; 0.4 g saturated fat; 0.2 g protein; 13.1 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol