Three Ingredient Vegan Caramel Apples

caramel apples, vegan

I recently made an amazingly easy-delicious vegan caramel apple and hope everyone who loves caramel apples gives this coconut milk (instead of dairy milk or cream) version a try. I was shocked to find that veganizing caramel sauce is not only super easy, but also super delicious. And the best part if that your can still use minimal ingredients. Just three to be exact. Get my recipe for Three Ingredient Vegan Caramel Apples

For a more extensive recipe using crushed walnuts, chocolate, sea salt and some vanilla, visit my recipe on Healthy. Happy. Life. But for a bare bones recipe that works like a dream, try this one below.

Three Ingredient Caramel Apples
vegan, makes one large caramel apple

You will need three ingredients:

1 apple (washed + dried well)
2 organic granulated sugar
3 coconut cream (from full fat coconut milk*)

*coconut cream can be obtained by scooping the firm white stuff off the top of a can of coconut milk chill the can first for easiest scooping)

Directions:

1. Add 3-4 Tbsp of sugar to a saute pan, over high heat.
2. Add 2 Tbsp coconut cream. Melt and stir briskly until the mixture is bubbling. Do this for about a minute or two until all the sugar is dissolved.
3. Reduce heat to low and stir for another minute.
4. Turn off heat, pour mixture into a small bowl and place in the fridge until is chills to a sticky state. Usually 20 minutes.
5. Dip apple in the caramel and your apple is done!

Get troubleshooting tips and more for vegan caramel apples on Healthy. Happy. Life.

photo credit: Kathy Patalsky

Read more from Kathy on her blog, Healthy. Happy. Life.

Follow Kathy on Facebook and Twitter for updates!

More on Family Kitchen:

* Dark Chocolate Maple Cocoa
* 11 Flavors that Pair with Pumpkin
* 16 Vegan Slow Cooker Recipes + Giveaway
* 25 Genius Recipes that Infuse Fall into Breakfast
* 10 Spooky Vegan Recipes for October
* Speculoos Pecan Maple Cheesecake (vegan)
* Healthy Fall Pumpkin get the facts!

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Thanksgiving Dessert: Pumpkin & Coconut Cream Pie

October is a month of birthdays around here and few of us opt for actual birthday cakes most often its ice cream cake, or a croquembouche, or pie. My husband always chooses lemon meringue pie, but this year his choice is coconut cream I made this last week for a story, and he declared it the Best Pie Ever. We had to invite friends over to help finish it it could not stay in the fridge. I personally couldnt be trusted alone with it. I decided to swirl in a big spoonful of pumpkin puree, knowing how well pumpkin pears with creamy things this makes a delicious alternative to the usual pumpkin pie for Thanksgiving dessert.

Its easy to make, even with a custard made from scratch make sure you whisk it frequently as it cooks, and constantly as it starts to bubble and thicken sweet custard scorches easily.

This pie is well worth it your family will be rewarded for your efforts!

Classic Coconut Cream Pie

Adapted from Bon Apptit.

pastry for a single crust pie (or use a graham crust)

Filling:
1/2 cup sugar
3 Tbsp. all-purpose flour
2 large eggs
1 large egg yolk
1 14 oz. (398 mL) can coconut milk
1/2 cup pumpkin puree
1 cup shredded or flaked coconut
1 tsp. vanilla
1/2 tsp. coconut extract (optional)

Topping:
1 cup heavy (whipping) cream
3 Tbsp. icing sugar
1/4 tsp. coconut or vanilla extract
pinch cinnamon
1/2 cup shredded or flaked coconut, toasted

On a lightly floured surface, roll out the pastry and fit it into a 9-inch pie plate (dont use a deep-dish pie plate); crimp the edges and poke the bottom a few times with a fork. Preheat the oven to 375F.

Line the pastry with foil and fill with pie weights or dry beans; bake for 15-20 minutes, or until pale golden.

Meanwhile, in a medium saucepan whisk together the sugar and flour to get rid of any lumps; eggs, egg yolk, coconut milk, pumpkin puree and coconut and set over medium-high heat; bring to a simmer, whisking almost continuously, until the mixture thickens and bubbles. Cook for a minute, stirring constantly, then remove from the heat and stir in the vanilla and coconut extract. Set aside to cool slightly, then pour into the pastry shell, top with a piece of plastic wrap and refrigerate until firm.

To make the topping, beat the cream, sugar, vanilla and cinnamon until stiff peaks form; spread over the filling and sprinkle with toasted coconut. Chill until ready to serve. Serves 8-10.

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