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You’re going to think this was made with naughty things heavy cream, white sugar, and bricks of butter.
Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat.
Bring to a boil, then turn heat down so it doesn’t boil over, and boil until thickened, dark amber in color, and reduced to between 1 to 1 1/4 cups, about 15 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather; I made mine on a dry day but I would expect the cooking process to take a bit longer on a humid day.)
Turn off heat and whisk in the vanilla, salt, and butter until smooth. Cool completely, and then use or store in lidded glass jar in the fridge for up to 3 weeks.
Vegan option: Use maple syrup (instead of honey) and use a vegan “butter” spread.
This recipe uses 1 cup of store bought devil’s food cake mix to make just 6 cupcakes. So easy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!