Filipino Coconut Caramel Sauce is rich, creamy, sweet sauce made with coconut milk and muscovado or dark brown sugar. It is usually paired with delicious Filipino sticky rice cakes.

This sauce is rich and adds so much flavor to rice cakes. Use dark brown sugar, if muscovado is hard to find.

In the Philippines, fresh grated coconut is squeeze by hand to extract the coconut cream called “kakang gata”.

Water is added to grated coconut after the first press, then it is squeeze again to extract the coconut milk. Grating and squeezing coconut requires some effort and not very convenient to do.

Grating coconut is one of my weakness. The last time I grated coconut, I broke my grater. Luckily, coconut milk is available in can but of course nothing beats the fresh concentrate coconut cream.

Ingredients in Filipino Coconut Caramel Sauce

To make this sauce, it requires only 3 ingredients.

Coconut milk
Muscovado or Brown Sugar. In the Philippines, “panutsa” a chunk of dark brown sugar is use.
Water

That’s it. It is simple and easy to make with only 3 ingredients.

These ingredients are combined, boiled and simmered until thick. When consistency is reach, turn off heat and remove from burner. This sauce can harden once it cools, so don't over cook.

I believe the same ingredients are used to make coco jam.

Put a twist to your caramel sauce and make it with coconut milk. Vegans will definitely love this delicious creamy sauce.

Drizzle it on fruits, pancakes, vanilla ice cream or anything your heart desires. I will use it for my next post, Suman sa Lihiya, a sticky rice cake wrapped in banana leaves.

This sauce shelf life is about a week or two, as long as it is stored in a sealed container in the fridge. You can also freeze it for about a month.

More Filipino Dessert Recipe

Taro and Coconut Milk Drink with Toasted Green Pinipig

Mango Sago (Gloria Maris Style)

Recipe

Filipino Coconut Caramel Sauce

Filipino Coconut Caramel Sauce is rich, creamy sweet sauce made with coconut milk and brown sugar paired with sticky rice cakes.

Print Pin Rate

Course: Sauce

Cuisine: Filipino

Prep Time: 1

Cook Time: 40

Total Time: 41

Servings:

Calories: 181kcal

Ingredients

1 can coconut milk (13.5 fl oz, 400 ml)
1 ½ cup muscovado or dark brown sugar
¼ cup water

US Customary - Metric

Instructions

Combine coconut milk and water. Bring to a boil then lower heat to medium.
Add sugar, stirring occasionally for about 30 to 40 minutes or until thick.
Turn off heat and remove from burner. Over cooking sauce can harden once it cools.

Notes

Sauce will get thicker, if place in the fridge. When ready to use, leave it in room temperature for a few minutes. Stir before using.

Nutrition