Instant Pot Caramel Sauce
Ingredients
-
1
14-ounce can
coconut cream
-
¾
cup
pure maple syrup
-
¼
cup
refined coconut oil
-
1
teaspoon
pure vanilla extract
-
1
pinch
sea salt
Instructions
- Combine coconut cream, maple syrup, and coconut oil in the Instant Pot on Sauté mode at Normal heat.
- Whisk until smooth and bring to a boil.
- Let boil for 15 minutes, stirring occasionally, then turn the Instant Pot off.
- Stir in pure vanilla extract and a pinch of sea salt.
- Let cool slightly, then transfer to an airtight container.
Nutrition Facts (estimated)
Servings
8
Calories
317
Total fat
25g
Total carbohydrates
24g
Total protein
2g
Sodium
10mg
Cholesterol
0mg
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