This pre-made antipasto appetizer is simple to prepare, appealing to the eye, and enjoyable to consume. a perennial favorite at parties!
| Prep Time: | 5 mins |
| Cook Time: | 4 mins |
| Additional Time: | 3 mins |
| Total Time: | 12 mins |
| Servings: | 8 |
| Yield: | 1 /2 cup |
Ingredients
- ½ cup honey
- 3 tablespoons unsweetened coconut cream
Instructions
- Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
- Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.
- Purchase coconut cream or buy a can of coconut milk, turn it upside down and refrigerate for 24 hours. Turn upright, skim the cream off the top of the can. The liquid at the bottom can be used in other recipes. Be warned that many brands of coconut cream will add thickeners (natural and not) to get a thick consistency.
- Making your own coconut milk (a recipe on this website) is a more natural solution and what I used with this recipe.
Reviews
It was amazing