Pumpkin Coconut Carmel Sauce

1
Cinna Bun

By
@Cinnabun

I originally made this to go in my coffee, but I liked it so well I put it on my biscuit too.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 4 cups
Prep:
10 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

2 can(s)
coconut milk, 13.5 oz
1 can(s)
pure pumpkin 15oz
2 c
packed brown sugar
1 tsp
cinnamon
1/2 tsp
nutmeg
1/4 tsp
cloves ground

How to Make Pumpkin Coconut Carmel Sauce

Step-by-Step

  • 1Open your cans of coconut milk, and pumpkin. Dump all this into a crock pot. Add the brown sugar and spices, stir, cook on low for 8 hours. That's it. You have to refrigerate this, but it will keep a good month in the fridge. Mine never last that long, I serve it to company
    in the fall when the weather cools off.
  • 2I use this to flavor my coffee, 1 tablespoon to a cup. I also use this on ice cream, biscuits and toast. Sometime I just eat it with a spoon because it is that good.

Printable Recipe Card

About Pumpkin Coconut Carmel Sauce

Course/Dish: Other Sauces, Spreads
Main Ingredient: Dairy
Regional Style: American