How To Make Vegan Coconut Cream Caramel | Dairy-Free and Refined Sugar-Free Recipe
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- เผยแพร่เมื่อ 7 ม.ค. 2020
- How To Make Vegan Coconut Cream Caramel | Dairy-Free and Refined Sugar-Free Recipe
I have never been a caramel fan, to be honest. It’s always been way too sweet for me. Tho this one is a little ripper of a moment. As it’s not as sweet as the normal white sugar shitstorm that’s out there. I actually think about all white sugar in food products and how they affect us as compound and compounds and add up over the years in our bodies? Sometimes I wonder as the western world has grown bigger than ever before. And is spreading into other parts of the world like Indo.
Living in Indonesia I am seeing more and more people on scooters with big tummies. The Balinese people are not designed to be big. The number of food-like substances that contain white sugar is insane over here. It’s so massive. When I ask for a fresh juice at a cafe, I have to remember to say “NO sugar please” they look at me like I am some kind of crazy “bitter” white lady. I can just imagine what they are thinking with my order “sugar makes the juice taste so much better”.
This is a great conversation, to be honest. I really am interested in food and its behaviour in the body. As I am, our thoughts. The negative stressful, doubtful, worrying, blaming, resentful, and lacking thoughts we create in our minds, 100% do as much damage, if not more, in the human body as food-like substances filled with white sugar do. Super interesting how the mind navigates the health of our organs.
Anyhoo something to think about. Hope your day or night is quality, as we all navigate our minds. Enjoy my Dairy-Free Coconut Cream Caramel
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
250ml Coconut Cream
1/3 cup Brown Coconut Sugar or Rapadura Sugar
1 tsp Vanilla Seeds
Pinch of Salt
𝗠𝗘𝗧𝗛𝗢𝗗
Add the coconut cream and sugar to a pot.
Place over medium heat and stir until the sugar starts to dissolve.
Bring to a gentle simmer for at least 15 minutes or until about half the liquid has evaporated.
Stir the sauce every minute or so to make sure that it doesn't overboil.
When the sauce gets a caramel-like texture, stir in the vanilla and salt and simmer for a minute.
Once done, let the sauce cool for at least 15 minutes before serving.
***
Cooking time: 15-20 minutes
Serves: Makes 1/2 cup of sauce
Freezer friendly: Yes
C, RSF, DF, NF, GF, VEG, V
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I was on pudding for a dinner date yesterday, made this to have with a vegan refined sugar free apple cake and bought the whole thing together soooo yummy! Thanks Cynthia xxx
Epic! Well done 👏
Awesome video! I love your “energy” and “flow”!
Thank you so much, Judy! ❤️
Love your personality and will be coming back for more ideas from you. Thanks!
Yay! Thank you!
This looks amazing can't wait to try it 😍
You should give this a try and let me know how you go
Best caramel ever!!!! Wow!!
Awwww thank you so much!!! ❤️
I love this video ❤
Thank you 🙏 Hope you'll give this a go x
Pancakes for breakfast on my next day off 😋 thanks chef 💖
You are most welcome! Enjoy!
Yum! Carmel and Walnut pancakes
Oooh yeah! That sounds awesome!
I love you omg
Love love love
Yay my best ever caramel now becomes kind of health legal yayyyy
winningg!!!
Hi Cynthia ! Just made it ! Faster than I tought... Used a larger saucepan so it evaporates quicker... Made it for your Black Salted Caramel Cheesecake for which I don't have an Caramel flavouring on hand... So bye ! I am on my way for the cheesecake ! Thanks !
Just used it to replace Caramel flavouring for your Black Salted Caramel Cheesecake and it did the job perfectly. Just put less maple sirup in the cake... This caramel is "Divine !!!"
I am pleased. Thank you for giving this a go. x
Being allergic to coconut sugar, can I switch to cane sugar ?
You can, but not the processed cane sugars, please as it really is not good for the body. If you can get rapadura sugar, it's much better.
I'm assuming I've gone too far if the oil has separated out?
Hey what do you mean oil?
@@ChefCynthiaLouise I was having trouble seeing on the video on phone so i was looking for it to split like you mentioned. I'm not sure exactly what that looks like still but i kept going and sometime after 20 minutes it the oil traveled to the top. I stopped and drained almost a 1/4th cup of oil off. It had not burned but the leftover was more like cheese curds then a spread. Chunky. Tasted ok. I will try again. Thanks!
what's the shelf life of this??
1 week shelf life.
Oh my!!!!!!
Yum!!! You should give this a go!
@@ChefCynthiaLouise this is so on my list!! 😊❤😋