Julie’s Coconut Caramel Brownies

By Steve Denari


Julie’s Coconut Caramel Brownies


3/4 cup lightly packed brown sugar

1 tablespoon cornstarch (preferably organic)

1/3 cup light corn syrup (preferably organic)

1/4 teaspoon fine sea salt

1/3 cup canned coconut milk


Julie’s Coconut Caramel Brownies


In a medium saucepan, whisk together the brown sugar and cornstarch until well mixed. Add the corn syrup, salt and coconut milk, whisking until smooth.


Over medium heat, bring the sugar mixture to a simmer, whisking continuously, and simmer for 5 minutes. Remove from the heat. The caramel with thicken up as it sits and cools. Stir or whisk occasionally to keep it smooth. Reheat in the microwave to melt, for about 15 seconds or until softened.


Tip: This recipe can be doubled.



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