Butterscotch Sauce Without Cream
This decadent sauce is made with coconut milk instead of cream - but leaves absolutely nothing to be desired.
Ingredients
- 120 ml (½ cup) full-fat coconut milk divided
- 100 g (½ cup) dark brown sugar
- 25 g (2 tbsp) unsalted butter (see note 1)
- 15 g (1 tbsp) golden syrup or maple syrup
- 3 g (½ tsp) salt (see note 2)
Instructions
- In a small saucepan, combine 60ml (¼ cup) of the coconut milk, the brown sugar, butter, golden syrup and salt. Set the pan over medium heat and, stirring frequently with a silicone spatula, bring the mixture to a boil. Allow the mixture to bubble, stirring constantly, for 5 minutes.
- Remove the pan from the heat and stir in the remainder of the coconut milk. Transfer to a heatproof dish and serve as desired.
Notes
- If you want to make this recipe dairy-free, simply swap in a vegan butter here. You can also use coconut oil (virgin coconut oil will lend a more "coconutty" taste; if you want to avoid this, use refined coconut oil).
- For best results, measure salt by weight, as different salts vary in crystal size and density.
Nutrition
Calories: 139kcal | Carbohydrates: 19g | Protein: 0.4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 201mg | Potassium: 65mg | Sugar: 18g | Vitamin A: 104IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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