There is something so comforting about creamy caramel sauce drizzled over a dessert. Sweet, salty, creamy, warm… traditional caramel sauce hits a lot of tastes. But what if we could make it better? What if we could add a bit of tangy pineapple and exotic coconut?
This isn’t a could… it’s a should.
Pineapple juice tickles the back of your mouth in a way that compliments the heavy sweetness of a traditional caramel. The coconut milk makes the creaminess more rounded and provides an extra dimension of flavor that regular cream just can’t.
That’s all fine and well, but what the heck would you put this on? Well, I came up with the recipe to compliment grilled pineapple and pound cake. It is incredible drizzled over the top. The pineapple coconut caramel would also be the bomb drizzled over fresh coconut cookies, or on top of a piña colada pie. For that matter, make your piña colada super fancy and swirl this around the inside of the glass before pouring it in… and drizzle some over the whipped cream on top! The possibilities are truly endless.
So now your mouth is watering. Ok, ok. Calm down. I’ll get you the recipe already!
Tropical Pineapple Coconut Caramel Sauce
A delicious way to add a finishing touch to your tropical desserts and drinks.
- 1/2 cup butter (1 stick)
- 1/3 cup brown sugar, packed
- 2/3 cup pineapple juice
- 1/2 cup coconut milk
- Heat skillet over medium-high heat. Melt butter in medium sauce pan or skillet.
- Add brown sugar as soon as butter is melted. Stir to incorporate into butter.
- Add pineapple juice and stir. Let reduce slightly.
- Add coconut milk. Cook, stirring frequently, until mixture reduces. Stop cooking when mixture seems a little thinner than you want. It will continue to thicken as it cools. This will take longer than with regular caramel sauce because of the extra liquid (pineapple juice).