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!
Pumpkin Coconut Caramel Sauce
This caramel pairs well with just about anything.
(Use it to make Pumpkin Caramel Chocolates!)
As this slow simmered in my kitchen all day, the warm caramel 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.
Vegan Slow Cooking
My friend Kathy Hester has just released another fantastic book, Vegan Slow Cooking For Two or Just For You.
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
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Pumpkin Coconut Caramel Sauce recipe:
- 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
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.