Thick rich and perfumed with the lovely fragrance of Cardamom, this Coconut Cardamom Caramel Sauce is simply to die for.
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Simple delicious sauce
I’m so impressed with this easy to make and so flavorful sauce that I’ve been putting it one everything lately.
And, well, I may have snuck a spoonful or two simply to eat it as is. It’s that good.
Even my husband, who isn’t a huge spice fan, thought this sauce was amazing. And the fact that you can make a vegan caramel sauce so easily still blows my mind. Does that make this mind-blowing sauce?
Serve it on everything
- Ice cream
- In a milkshake or smoothie
- Stir some into your morning coffee
- Stir a little into a club soda and have a beautiful mocktail
- Add a dash to a hot toddy or hot apple cider
This Coconut Cardamom Caramel Sauce can be made vegan or not vegan easily. Simply use coconut oil for the vegan version, or use unsalted butter for the non-vegan version.
I’ve had great success swapping coconut oil for butter in almost every recipe I’ve made. It’s a great go to swap for me now! I love that I can make a vegan caramel sauce so easily with this recipe!
What is cardamom?
In the picture below you’ll see some cardamom pods in the lower left of the bowl. Those these are the spices I use for chai tea, and not for this Coconut Cardamom Caramel Sauce recipe I thought it would be good to show what cardamom looks like.
Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a warm, pungent flavor and aroma. It’s heady and strong. It’s like perfume. It’s simply amazing.
Where does Cardamom grow?
The plants themselves are in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia.
Keep it fresh
The cardamom essential oils will lose their flavor relatively quickly after the seeds are ground, so use fresh ground cardamom if possible. My local Sprouts has a bulk spices section where I can buy only what I need, and it’s fresher. I’ll often do that.
Other recipes that I use cardamom in
Click on the title above the photo to get to the recipe
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Coconut Cardamom Caramel Sauce Recipe
Coconut Cardamom Caramel Sauce
- ¾ cup full fat canned coconut milk
- 1/3 cup granulated sugar
- 3 tablespoons unsalted butter or coconut oil
- ¼ teaspoon ground cardamom
- ½ teaspoon vanilla extract
- Pinch sea salt
- In a small pot, over medium-low heat, whisk together the coconut milk and sugar. Once the sugar has dissolved lower the heat, and let it simmer for 3-5 minutes.
- Add the butter or coconut oil, and continue to cook over medium-low heat, until it starts to thicken, about 15 minutes.
- Remove from heat, and add in the vanilla, cardamom, and salt. The mixture will continue to thicken as it cools.