WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, March 16, 2016

Cajeta! but with Coconut Milk.


For the last year I have noticed a lot of Cajeta being sold at the farmers market.. I can see why, sweet, rich and caramelized goats milk... what is not to like?!?!?


Well unless you are allergic to goat's milk.


Finally got around to making a batch with coconut milk.

The original recipe I found called for 1/3 cup scotch or whiskey so I just added 1/4 cup of our homemade vanilla extract(potato vodka.)

Worked great! Intensely vanilla flavor worked great with coconut milk flavor.




On ice cream, cakes, pancakes, muffins.. off the spoon! Great stuff to have in the fridge.



Coconut Caramel(Cajeta)

1 1/4 cup coconut milk(minimum of 60 coconut fat or evaporate it first)

1 cup C&H organic cane sugar

2 Tablespoons Tropical Traditions Palm Shortening

1/4 teaspoon baking soda dissolved in 1 Tablespoon water

1/4 cup homemade vanilla extract(I use potato vodka)


1) In large heavy bottomed pot combine coconut milk and and sugar.

2)Bring to a simmer stirring with spoon to dissolve sugar.

3)Add the baking soda/water. STIR! IT will foam up!

4)When bubbling stops reduce heat to a low simmer and add your vanilla extract.

5)Stir continually until it is thick enough to coat the back of the spoon(20-30 minutes). The color will have darkened as well.

6) Pour into jars and seal tightly. Will keep in the fridge for at least a couple weeks. (if it lasts that long!)

(If it thickens too much when cold, just gently warm to eat)

1 comments:

Reagan Leigh said...

I'm going to send you my address! Feel free to send me some of that yummy goodness!! 😜

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