Coconut Caramel Sauce

1. 1

   In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of it pour carefully the water and the cream, a little at a time.

2. 2

   Cook the mixture over moderate heat, stirring, until the caramel is dissolved and simmer it for 2 minutes.

3. 3

   Remove the skillet from the heat, add the butter and the coconut, and stir the mixture until the butter is melted.

4. 4

   Pour the sauce into a heatproof pitcher or glass measure, let it cool slightly, and stir in the rum.

5. 5

   (The sauce will thicken as it cools.

6. 6

   To return the sauce to liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.)

7. 7

   Serve the sauce warm over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.