• Learn the ABCs about GMOs
• Join the "Just Label It" Campaign!
• What You Can Do
  • 12 Cooking Tips for Families With Food Allergies: Insight From Food Allergy Chefs, Parents and Advocates
• In the Grocery Store
• In the School
• Do One Thing
  • At Home
  • At School
  • Online
• Organic 101
• Nutrient Density and Phytochemical-rich foods
• Ask Our Nutritionists
  • FAQs
  • Recipes
    • 12 Cooking Tips for Families With Food Allergies: Insight From Food Allergy Chefs, Parents and Advocates
    • Getting Started
    • Advanced
  • Share Your Recipe
• 10 Steps You Can Take to Protect Your Family
• Resources

Home » What You Can Do » Ask Our Nutritionists » Recipes » Advanced

• 

Coconut Dulce de Leche Sauce

Allergy Kids Foundation Recipes | Angela Simon | May 2, 2010

Made with coconut milk, this delectable sauce is rich, silky and I love to serve it with the Mexican Chocolate Tart and my Vegan Coconut Chai Cake.

Servings: 2 1/2 cups

Ingredients:

• 2- 14 ounce cans unsweetened coconut milk
• 1 1/2 cups (packed) organic golden brown sugar
• 1/2 teaspoon celtic sea salt

Preparation:

1. Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced, stirring occasionally, about 20 minutes.
2. Transfer sauce to small jars. Cool completely, then cover sauce and chill.

Adapted from Epicurious.com

•