1 can full fat coconut milk, refrig

1 can full fat coconut milk, refrigerated overnight
1/2 cup sucanat

Start by opening the can of coconut milk and separating the thick, white milk fat from the water. Add 1/4 cup of the coconut water to a small saucepan set over medium-high heat. Whisk in the sucanat and bring to a boil. Boil for 5-6 minutes, whisking only a few times, then stir in 1 cup of the coconut milk fat (you may have more or less, depending on your can of coconut milk – that’s ok). Reduce the heat to medium and boil the mixture for 5 minutes, whisking every minute or so. If you added less than 1 cup of coconut milk fat, you’ll want to cook the mixture for an extra 2-3 minutes. Off the heat, then transfer the caramel to a glass jar and cool on counter, uncovered, until the caramel reaches room temperature. Refrigerate for at least four hours before using; caramel will thicken as it cools. Will keep for up to one week.

Yield: 2/3-1 cup caramel sauce

結果 (中文) 1:

1 可以充满脂肪的椰子牛奶，冷藏一夜之间1/2 杯 sucanat首先打开椰子牛奶罐和分离厚，白色牛奶脂肪从水。添加到中高火加热设置一个小锅里的 1/4 杯的椰子水。在 sucanat 拂，煮至沸腾。煮 5-6 分钟，搅拌只有少数几次，然后拌入 1 杯椰子牛奶脂肪 (你可能会有更多或更少，椰子牛奶 — — 是好的你可以根据)。将温度降至介质和混合物煮 5 分钟，搅拌每一分钟左右。如果你添加的椰子牛奶脂肪少于 1 杯，你会想要额外的 2-3 分钟煮的混合物。踏热，然后把焦糖转移到玻璃罐和酷在柜台上的，发现了，直到焦糖达到室温。放冰箱冷藏至少四个小时之前使用;焦糖冷却后就会变稠。将保持为一周。产量: 2/3-1 杯焦糖酱

結果 (中文) 3:

1全脂椰奶，冷藏过夜
1 / 2杯sucanat

开始打开椰子牛奶罐和分离的厚，水中的白色乳脂。加入1 / 4杯椰子水集在中高热量小炖锅。拂在sucanat煮沸。煮5-6分钟，搅拌几次，然后搅拌1杯椰奶脂肪（你可能有更多或更少，取决于你的椰奶，即确定）。降低介质的热量加热煮沸5分钟，搅拌一分钟左右。如果你还不到1杯椰奶的脂肪，你会想煮一个额外的2到3分钟的混合物。关热，然后将其转移到一个玻璃瓶和冷却柜台，发现，直到达到室温。冷藏至少四小时后使用；焦糖凉了就会变稠。将保存一周。

产量：2／3-1杯焦糖酱