Uploaded September 2024 | Updated September 2026, 1 hour ago
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To go with our lovely, creamy nice cream, we wanted to have some vegan, coconut-milk based sauces. It’s quite simple to make coconut milk chocolate ganache that’s thin enough to work as a dessert sauce. The making of the caramel sauce is a little bit tougher since it involves caramelizing the sugar, but it isn’t especially complicated.
When caramelizing the sugar, be sure to pay close attention. It will boil for some minutes as the water is eliminated, and then it will start to color. The color develops on the bottom of the pan, and once it starts to happen it goes quickly, so make sure to be there to stir and ensure that it does not burn.
Both of these sauces may be stored in the fridge for a couple of weeks. Both of them should be warmed a bit before using them on ice cream, as neither will stay runny once they are cold.
Makes enough for 10-12 sundaes, about a cup each.
Equipment:
small saucepan
small-to-medium bowl, preferably glass
one-cup glass measuring cup for liquids
heat-proof flexible scraping spatula
Ingredients:
Chocolate sauce (ganache):
4 oz bittersweet chocolate
1/2 can coconut milk 100ml
1/4 tsp vanilla optional
Salted caramel sauce:
3/8 cup sugar 1/4 cup + 2 Tbsp
1/2 can coconut milk 100ml
1-2 Tbsp neutral oil corn, sunflower, avocado, macadamia, grapeseed
1/4 tsp sea salt for salted caramel; use just a pinch to have non-salted caramel
Procedure:
1. To make the chocolate sauce, chop the bittersweet chocolate and place it into the glass bowl.
2. Heat the coconut milk in the microwave (or in a small saucepan) until it is just scalded (not boiling) then pour it over the chopped chocolate and stir until all the chocolate has melted.
3. Add the vanilla to the ganache at the end, then allow it to finish cooling before storing in a covered container in the fridge.
4. To make the caramel sauce, add the sugar to the saucepan over medium-high heat.
5. Pour the coconut milk over the sugar and salt in the saucepan and allow it to boil until the sugar starts to caramelize and turn a lovely brown color.
6. At this point, add the oil and stir it in thoroughly as the mixture caramelizes. Adding oil helps to ensure that the finished product will flow as a sauce rather than becoming hard and crispy.
7. Once the color of the sauce is where you want it to be, remove it from the heat. If need be, scrape it out into a clean metal mixing bowl to allow it to cool.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
To go with our lovely, creamy nice cream, we wanted to have some vegan, coconut-milk based sauces. It’s quite simple to make coconut milk chocolate ganache that’s thin enough to work as a dessert sauce. The making of the caramel sauce is a little bit tougher since it involves caramelizing the sugar, but it isn’t especially complicated.
When caramelizing the sugar, be sure to pay close attention. It will boil for some minutes as the water is eliminated, and then it will start to color. The color develops on the bottom of the pan, and once it starts to happen it goes quickly, so make sure to be there to stir and ensure that it does not burn.
Both of these sauces may be stored in the fridge for a couple of weeks. Both of them should be warmed a bit before using them on ice cream, as neither will stay runny once they are cold.
Makes enough for 10-12 sundaes, about a cup each.
Equipment:
small saucepan
small-to-medium bowl, preferably glass
one-cup glass measuring cup for liquids
heat-proof flexible scraping spatula
Ingredients:
Chocolate sauce (ganache):
4 oz bittersweet chocolate
1/2 can coconut milk 100ml
1/4 tsp vanilla optional
Salted caramel sauce:
3/8 cup sugar 1/4 cup + 2 Tbsp
1/2 can coconut milk 100ml
1-2 Tbsp neutral oil corn, sunflower, avocado, macadamia, grapeseed
1/4 tsp sea salt for salted caramel; use just a pinch to have non-salted caramel
Procedure:
1. To make the chocolate sauce, chop the bittersweet chocolate and place it into the glass bowl.
2. Heat the coconut milk in the microwave (or in a small saucepan) until it is just scalded (not boiling) then pour it over the chopped chocolate and stir until all the chocolate has melted.
3. Add the vanilla to the ganache at the end, then allow it to finish cooling before storing in a covered container in the fridge.
4. To make the caramel sauce, add the sugar to the saucepan over medium-high heat.
5. Pour the coconut milk over the sugar and salt in the saucepan and allow it to boil until the sugar starts to caramelize and turn a lovely brown color.
6. At this point, add the oil and stir it in thoroughly as the mixture caramelizes. Adding oil helps to ensure that the finished product will flow as a sauce rather than becoming hard and crispy.
7. Once the color of the sauce is where you want it to be, remove it from the heat. If need be, scrape it out into a clean metal mixing bowl to allow it to cool.
Music: bensound.com/royalty-free-music
