Pumpkin Coconut Carmel Sauce
How to Make Pumpkin Coconut Carmel Sauce
- Open 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.
- I 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.