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Recipe Detail Page
Coconut Rum Caramel Sauce
Summer 2014
We’ve used Appleton Estate V/X (LCBO177808) for its rich colour and deep flavour, but feel free to use any golden or dark rum you may have on hand. You can make this sauce ahead of time, but allow it to come to room temperature or reheat and serve warm. When it’s cold, it’s super-thick. Making caramel involves hot, molten sugar, splattering, spluttering and foaming. Keep a damp cloth nearby and don’t panic!
Makes 1½ cups (375 mL)
¾ cup (175 mL) sugar
¼ cup (60 mL) coconut milk, agitate the can or stir well to blend
1 cup (250 mL) 35% cream
2 tbsp (30 mL) dark rum
1 tsp (5 mL) maple extract
2 tsp (10 mL) cold butter
1 In a heavy-bottom saucepan over medium high heat, add the sugar and coconut milk. Heat and stir only once or twice, until the sugar melts and turns pale amber, about 5 minutes.
2 Take the pan from the heat and add the cream. Reduce heat to medium-low and return saucepan to the burner; stirring constantly to blend. Continue cooking, stirring occasionally over medium-low until the sauce thickens, about 5 minutes.
3 Remove from heat, add the rum, maple extract and butter; stir until butter is melted and incorporated.
4 Best served warm. Leftover sauce can be stored in the fridge in a covered glass jar for up to 2 weeks.
Makes 1½ cups (375 mL)
