Maple Kissed Coconut Cream Sauce

Banana, paleo scone, coconut cream Coconut Cream sauce came about because I needed a substitute for yogurt during the Spring Clean Eats challenge.

I really wanted some kind of accompaniment to go with granola.  Using coconut milk to create a sauce seemed like the natural solution.

This sauce is delicious, super simple to make, and only contains 3 ingredients.  All you need is a blender and then an airtight container for storage.

Easy!

Andrea’s Maple Kissed Coconut Cream Sauce

  • 1 13.5oz Can Full Fat Coconut Milk (365 brand is budget friendly)
  • 1TBSP Pure Maple Syrup
  • 2tsp Vanilla Extract

In a blender, add in all the ingredients.  Make sure to scrape out as much of the coconut milk fat from the can as possible.  Blend all ingredients for about 3 minutes.  You want the mixture to be creamy and fluffy.

Pour into airtight container.  Keeps for about a week to a week and a half.

Grain free scones and baconThis sauce can be used to top granola, poured over a scone or pancakes.  You can even use it as a coffee creamer if you like!  Or you can eat it straight from the jar like I have been known to do.

Once blended the sauce will stay pourable even after being refrigerated.  No need to worry about it solidifying on you.  It’s best to always have some on hand because it goes with so many things!

 

 

 

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