Name: Coconut Caramel Sauce
Yield: Makes about 2 cups
Ingredients: 2 cups sugar; 1/2 cup hot water; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 cup sweetened flaked coconut, toasted and cooled; 2 tablespoons dark rum, or to taste, if desired

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 2 cups

Ingredients

2 cups sugar

1/2 cup hot water

1/2 cup heavy cream

2 tablespoons unsalted butter

1 cup sweetened flaked coconut, toasted and cooled

2 tablespoons dark rum, or to taste, if desired

Preparation

Step 1
In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of it pour carefully the water and the cream, a little at a time.
Step 2
Cook the mixture over moderate heat, stirring, until the caramel is dissolved and simmer it for 2 minutes. Remove the skillet from the heat, add the butter and the coconut, and stir the mixture until the butter is melted. Pour the sauce into a heatproof pitcher or glass measure, let it cool slightly, and stir in the rum. (The sauce will thicken as it cools. To return the sauce to liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.) Serve the sauce warm over ice cream.

TagsSauce Coconut Fruit Gluten Free 5 Ingredients or Fewer Simmer Gourmet

Recipe notes

Black Rice Pudding

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.