Coconut condensed caramel
Coconut cream provides fats for a rich base, while allulose keeps the recipe free from sucrose and chicory adds color and a gentle bitterness. Reduction thickens the sauce, and chilling makes it firmer. Serve it with pancakes or use it in a low-carb cream.
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Servings: 8 (1 serving ≈ 32 gram)
Digestion time: 3 hour
Combine the coconut cream (200 g), allulose (50 g), chicory (4 g), and table salt (1 g) in a heavy saucepan.
Reduce the mixture over medium heat, stirring constantly, until thickened. Transfer the condensed caramel to a clean jar and cool it completely; it will become firmer in the refrigerator.
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