After several (bad) attempts at making a dairy-free cajeta, this one came out perfect. Cajeta is a milky, caramel-like sauce used to top desserts like churros and ice cream and is traditionally made with goat’s milk and piloncillo or sugar cane. I was beginning to think paleo cajeta was not possible after several rounds of sticky, burned pots. This cajeta is amazing drizzled on top of fruit, coconut ice cream, paleo pancakes and coffee. Try it as a sweetener to my café con leche.
Makes 1 cup
21 oz full fat coconut milk (I used Thai Kitchen)
1/3 cup organic coconut palm sugar (I get mine from Trader Joe’s)
1 cinnamon stick
1/2 tsp vanilla extract
1/4 tsp baking soda
1. Shake the coconut milk cans very well and pour into a large stockpot. Add in the vanilla extract, baking soda and coconut sugar and stir to combine. Throw in cinnamon stick.
2. Turn on heat to medium and bring to a boil. Lower heat and simmer for 1 hour, stirring cajeta with a wooden spoon every 10 minutes.
3. Turn off heat after 1 hour, remove cinnamon stick and let cool for about 30 minutes. Enjoy cajeta with your favorite dessert or pour into a glass jar and store in the refrigerator for a few weeks.