Use this delicious coconut caramel on your favorite desserts, cakes, or mocktails
If you ever go to Mexico or are from there, you know how delicious cajeta can be when you smeared it on a piece of birote (bread), tortilla, or tostada (toast). Cajeta from Mexico is made with dairy. Though I love dairy and raw dairy is best, I made this one dairy-free to give you some options. If you are looking for dairy-free and love coconut, this one is for you.
I do not have much of a sweet tooth but cajeta reminds me so much of my childhood when we would go to el cerro in Mexico which is like a tall hill where my family would get together, play outdoor games, listen to music, sing, and come together to cook and eat. Cajeta was always a part of those gatherings. As I was making this recipe with my mother and almost 91-year-old grandmother, I knew this recipe would be very special and memorable that I wanted to share with you too.
You can drizzle some of this caramel on your favorite desserts or cake! Let me know your thoughts and please tag me on your socials. I love to see your recreations.
- 2 cans coconut cream (ideally organic without any gums or preservatives)
- 1/2 cup coconut sugar
- Warm up the pot using low heat
- Once the pot is warm, you can pour both cans of coconut cream into the small pot along with the coconut sugar. You can use low to medium heat for the remainder of the time
- Consistently stir slowly. The coconut cream will be thin liquid in the beginning
- You will notice that as it boils, the coconut cream and coconut sugar will thicken. You should see a thicker consistency and marked circle forming almost into a big bubble. This will take about 1.5 hrs.
- After you see a thicker consistency, you may turn off and remove from the heat. Allow the coconut caramel to cool. The coconut caramel will get thicker when it cools. Serve into a glass container
- If you store this in the refrigerator, it will harden but you can simply reheat it to use on your favorite desserts. Enjoy!