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Loading...Cajeta de Coco is a beloved Nicaraguan coconut caramel spooned over fresh cheese, fried plantains, or warm bread. Slow-simmered coconut milk and dark brown sugar reduce into a glossy, mahogany-colored spread with deep toffee notes and a creamy finish. A pinch of salt and a whisper of cinnamon round out the tropical sweetness.
Prep Time10 mins
Cook Time60 mins
Total Time70 mins
Servings8
Yield2 cups (about 16 servings of 2 tablespoons)
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 11 gFat
- 8 gSaturated Fat
- 28 gCarbs
- 0 gFiber
- 25 gSugar
- 1 gProtein
- 95 mgSodium
- 140 mgPotassium
- 18 mgCalcium
- 0.8 mgIron
- 0.5 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the caramel
- 2 cans (13.5 oz each) full-fat coconut milk, shaken well
- 1 1/2 cups packed dark brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Optional finishing
- 1 tablespoon dark rum or coconut rum
- Crushed toasted coconut flakes, for garnish
Directions
- Line the bottom and sides of a heavy 3-quart saucepan with a thin layer of water before adding ingredients to discourage scorching.
- Combine coconut milk, dark brown sugar, corn syrup, butter, cinnamon, and salt in the prepared pan. Whisk over medium-low heat until the sugar fully dissolves, about 4 minutes.
- Increase heat to medium and bring to a gentle, steady simmer. Stir frequently with a wooden spoon, scraping the bottom and sides, to prevent sticking.
- Continue simmering for 45 to 55 minutes, adjusting heat as needed to maintain a soft bubbling. The mixture will darken to a deep caramel color and thicken enough to coat the back of the spoon.
- Watch closely during the final 10 minutes; the caramel can scorch or boil over quickly once it thickens. To test, drop a teaspoon onto a chilled plate; it should hold its shape and feel soft but not runny.
- Remove from heat and stir in the vanilla extract and rum, if using. The caramel will continue to thicken as it cools.
- Pour into sterilized glass jars and let cool to room temperature, then refrigerate up to 3 weeks. The cajeta firms up in the fridge; warm a spoonful in the microwave for 10 seconds before serving.
- Serve over queso fresco, fresh bread, ripe plantains, or as a filling for cookies and cakes.
Cook’s Notes
- Stir with a flat-edged wooden spoon rather than a whisk once the mixture simmers; a whisk incorporates too much air and can cause the sugars to crystallize.
- If the cajeta seizes or looks grainy, add 2 tablespoons of hot water and whisk over low heat until smooth again.
- For a deeper molasses flavor, swap half the dark brown sugar for grated piloncillo or unrefined cane sugar.
- Always simmer rather than boil hard to keep the coconut milk from separating; if you see oil pooling heavily, lower the heat and whisk vigorously.
- Tightly sealed and refrigerated, the cajeta keeps for about 3 weeks; freeze in small jars for up to 3 months, leaving 1/2 inch of headspace for expansion.
