Caramelized Coconut Dip

by Jan Robin Ektvedt
20 min
Caramelized Coconut Dip


  • 10 dl coconut milk
  • 5 dl soy sauce with less salt
  • 3 dl cane sugar vinegar
  • 1 tbsp chili powder


  1. Start by reducing the coconut milk. It should caramelize in the same way as we make nut butter. It requires you to pay close attention as it can quickly settle to the bottom and burn. Use a housewife's whisk when stirring, it has slightly better contact with the substrate.
  2. Gradually the milk thickens before it cracks. At this moment a layer of oil settles on top and all the dry matter settles to the bottom. Now you have to stir faster.
  3. Gradually, the precipitate becomes increasingly brown. It should stop bubbling and transition to effervescence on the surface. This means that you have reduced the liquid and then the caramelization process has started. From this point it goes quickly, when the sediments are golden brown take it off the heat and let it cool.
  4. Hvis karamelliseringsprosessen har skjedd veldig fort kan det hende at det fortsatt er ganske høy temperatur i kjelen så den kan svi seg på restvarmen om den fortsetter å være i kjelen så da heller du den bare over i en bolle eller en ny kjele.
  5. Whisk in the rest of the ingredients. Now it is ready to serve. If you store it for later use, the coconut fat can solidify, so all you have to do is heat it up carefully just before serving.