Pumpkin Coconut Carmel Sauce

Cinna Bun


I originally made this to go in my coffee, but I liked it so well I put it on my biscuit too.


★★★★★ 1 vote

Makes 4 cups
10 Min
8 Hr
Slow Cooker Crock Pot


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

How to Make Pumpkin Coconut Carmel Sauce


  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.
  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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About Pumpkin Coconut Carmel Sauce

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

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