Coconut Rum Caramel Sauce

MAKES ABOUT 11/2 CUPS/360 ML

Here, you can use the thick layer of coconut cream that settles on top of the thinner milk in a can of coconut milk or you can buy a can of coconut cream. If you opt for the former, be sure you don’t shake the can before you open it, so the cream remains on top. If you decide to use the latter, don’t reach for cream of coconut (such as the popular Coco Lopez brand) by mistake. It’s a totally different product, full of stuff that you might be okay with if you’re making a piña colada on vacation but not if you’re making this sauce.

1/2 cup/100 g lightly packed dark brown sugar

1/2 cup/100 g granulated sugar

1 tbsp light or dark corn syrup

3 tbsp water

3/4 cup/180 ml coconut cream

1 tbsp unsalted butter

1 tbsp dark rum such as Myers’s

1/4 tsp kosher salt

In a medium, heavy saucepan, combine both sugars, the corn syrup, and water and bring to a boil over medium-high heat, stirring just until the sugars are moistened. Let the mixture boil, without stirring but with an occasional swirl of the pan, until it is a deep amber, smells like caramel, and you can see just the tiniest wisps of smoke, 9 to 12 minutes. The caramel will be very hot at this point. Remove the saucepan from the heat and carefully add a little bit of the coconut cream; the caramel will bubble up furiously.

Return the pan to low heat and whisk in the remaining coconut cream a little at a time (to avoid bubbling over), then whisk in the butter, rum, and salt. Continue to whisk until the sauce is very smooth and slightly thickened, about 2 minutes more. Remove the pan from the heat and let the sauce cool in the pan; it will thicken as it cools. Serve warm or at room temperature.

STORAGE Refrigerate in an airtight container for up to 2 weeks or freeze in a ziplock freezer bag for up to 2 months.

QUICK CHANGE Fold 1/2 cup/110 g crushed canned or finely chopped fresh pineapple into the sauce.