pumpkin coconut carmel sauce

Name: Pumpkin Coconut Carmel Sauce
Prep time: 10 min
Cook time: 8 h
Cuisine: American
Ingredients: 2 can(s) coconut milk, 13.5 oz; 1 can(s) pure pumpkin 15oz; 2 cup(s) packed brown sugar; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/4 teaspoon(s) cloves ground

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Cinna Bun

Updated on Sep 20, 2013

I originally made this to go in my coffee, but I liked it so well I put it on my biscuit too.

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This is for all the coffee lovers and biscuit eaters

prep time 10 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield Makes 4 cups

Ingredients

2 cans coconut milk, 13.5 oz
1 can pure pumpkin 15oz
2 cups packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves ground

How To Make pumpkin coconut carmel sauce

Step 1

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.

Step 2

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.
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