Happy October! This twist on the classic caramel dip is a great alternative for kids who can’t have dairy or corn syrup. You can taste the coconut in this dip, so I only recommended for kids who like that flavor. Some yummy variations include adding about 1/4 cup of dairy-free chocolate chips or a 1/2 teaspoon of cinnamon.
- 1 cup sugar
- 1 cup coconut milk solids (This is the heavy layer at the top of a coconut milk can. Thai Kitchen usually has a full cup’s worth. Supplement with the liquid if you don’t have enough)
- 1 tsp vanilla or vanilla bean paste
Cook sugar over medium-high heat in a heavy saucepan. When the sugar starts to melt (about 5 minutes), turn the heat down to low. The trick is to allow the sugar to turn a caramel color, without letting it get dark. Stir with a wooden spoon as needed if sugar is darkening quickly. When sugar is melted and is a caramel color, add the coconut milk. It may splatter, so back up if necessary. The sugar will solidify into a large solid candy. Keep over medium-low heat, stirring frequently until all the candy has melted (about 15 minutes).
Remove from heat and stir in vanilla. Refrigerate until the caramel has thickened (about 1 hour). Enjoy!