Coconut Salted Caramel Fondue
  • ¼ cup unsalted, organic butter; cubed
  • ¾cup organic coconut palm sugar
  • ½ cup plus 2 tablespoons organic whipping cream, divided
  • ½ teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ¼teaspoon pink Himalayan salt
  • Pinch of Maldon salt for garnish (optional)
  1. In a small saucepan over medium heat, melt butter, sugar and ½ cup cream, stirring until sugar is dissolved. Bring caramel to a gentle boil. Reduce heat to medium low. Continue to heat, stirring constantly, for 4 minutes.
  2. Remove pan from heat and stir in remaining 2 tablespoons cream, vanilla, coconut extract and salt. Return to medium heat. Bring to a gentle boil, stirring for 2–3 minutes to thicken.
  3. To serve, allow caramel to cool slightly, as it will be quite hot. This will also allow caramel to thicken more. Transfer mixture to a fondue pot and keep warm.
Recipe Notes
Nutrition Facts
Coconut Salted Caramel Fondue
Amount Per Serving
Calories 16245 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 11g 55%
Monounsaturated Fat 5g
Cholesterol 5454mg 1818%
Sodium 161161mg 6715%
Total Carbohydrates 25g 8%
Sugars 19g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/6 of the fondue): 245 cal, 16g fat (5g mono, 0g poly, 11g sat), 54mg chol161mg sodium, 25g carb (0g fiber, 19g sugars), 1g protein