Sweet potatoes and coconut grow easily in the Pacific, making this dish ubiquitous in Tonga. In fact, from what I read, this coconut caramel sauce is on everything in Tonga, from dumplings to taro. The caramel is just sugar and coconut milk (yay, for an accidentally vegan caramel sauce!). The coconut milk gives the caramel a depth of flavor butter can’t touch. It’s just so tropical. So dressed up.
TIP: You can substitute boiled taro, or even boiled dumplings, for the sweet potato in this recipe.
| Servings | Prep Time |
| 2-3 people | 10 minutes |
| Cook Time |
| 30 minutes |
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Sweet potatoes and coconut grow easily in the Pacific, making this dish ubiquitous in Tonga. In fact, from what I read, this coconut caramel sauce is on everything in Tonga, from dumplings to taro. The caramel is just sugar and coconut milk (yay, for an accidentally vegan caramel sauce!). The coconut milk gives the caramel a depth of flavor butter can’t touch. It’s just so tropical. So dressed up.
TIP: You can substitute boiled taro, or even boiled dumplings, for the sweet potato in this recipe.
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Ingredients
- 2 lbs sweet potatoes (2-3)
For the sauce:
- 2 cups sugar
- 13.5 fl oz coconut milk (1 3/4 cups)
Garnish:
- coconut chips
Servings: people
Units:
Instructions
- Peel and cube the sweet potatoes. Steam until tender, 10-15 minutes for 1 inch pieces.
- Meanwhile, heat up the sugar in a saucepan over medium-low until it begins to turn golden brown (about 4-7 minutes). Stir frequently. Once it melts, things move fast and it can quickly go from golden to burnt (and from sweet to bitter), so watch closely. TIP: Have the can of coconut milk open and ready to pour on. Watch out, since the liquid will splatter as it hits the hot sugar.
- Pour on the coconut milk. Stir the mixture together and cook for about 15 minutes, until thick. Pour over the sweet potatoes, garnish with coconut, and serve immediately.