Butterscotch Coconut Sauce Recipes

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BUTTERSCOTCH SAUCE



Butterscotch Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 1 3/4 cups

Number Of Ingredients 5

1 1/4 cups packed light brown sugar
2/3 cup light corn syrup
1/4 cup unsalted butter
1 cup heavy cream
2 teaspoons vanilla extract

Steps:

  • Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
  • Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
  • To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.

ROASTED PEARS WITH COCONUT BUTTERSCOTCH SAUCE



Roasted Pears With Coconut Butterscotch Sauce image

Treat yourself this weekend with oven-roasted pears smothered in a thick, nearly candied butterscotch sauce.

Provided by Melissa Clark

Categories     sauces and gravies, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

4 Bosc pears, peeled, cored and quartered lengthwise
4 tablespoons unsalted butter
1 1/4 cups dark brown sugar
Fine sea salt
Black pepper
1/4 cup unsweetened, shredded coconut
2 cups coconut milk
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
Dark chocolate squares, for serving

Steps:

  • Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, 1/4 cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
  • In a small skillet over medium heat, toast the coconut until golden.
  • In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 429 milligrams, Sugar 32 grams, TransFat 0 grams

DOUBLE BUTTERSCOTCH COCONUT CAKE



Double Butterscotch Coconut Cake image

I got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
4 large eggs, room temperature
1 cup canned coconut milk
1/4 cup canola oil
1 cup sweetened shredded coconut
1/2 cup butterscotch chips
GLAZE:
1/2 cup butterscotch chips
2 tablespoons heavy whipping cream
1/3 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in coconut and butterscotch chips. Transfer to prepared pan., Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.

Nutrition Facts : Calories 327 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 359mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERSCOTCH COCONUT SQUARES



Butterscotch Coconut Squares image

My former boss used to prepare these sweet morsels for her staff at Christmas. When I got the recipe, I was thrilled to discover they're not hard to make.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 dozen.

Number Of Ingredients 5

1-1/2 teaspoons plus 1/2 cup butter, divided
1 package (11 ounces) butterscotch chips
1 cup peanut butter
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut

Steps:

  • Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 62mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

RICH BUTTERSCOTCH SAUCE - DAIRY FREE



Rich Butterscotch Sauce - Dairy Free image

This version is made with coconut milk. Serve with soy ice cream, bananas, meringues or sponge cake, or even try it with fritters (see my recipes for a lactose free fritter recipe).

Provided by Chelle_N

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup water
1/2 cup dark brown sugar
1 cup coconut milk
1/2 tablespoon arrowroot

Steps:

  • Place water and sugar in small saucepan over low heat.
  • Stir until dissolved, then bring to a boil and simmer for 15 minutes.
  • Remove from heat and leave for several minutes, add coconut milk and stir well.
  • Mix arrowroot with a tbs of water until smooth and then pour arrowroot mixture into saucepan and stir over gentle heat to thicken slightly.
  • Serve hot or cold. Makes just over 1 cup.

Nutrition Facts : Calories 248.2, Fat 8.1, SaturatedFat 7.6, Sodium 24.1, Carbohydrate 44.8, Fiber 0.1, Sugar 43.2, Protein 0.6

BUTTERSCOTCH COCONUT SAUCE



Butterscotch Coconut Sauce image

Make and share this Butterscotch Coconut Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

4 tablespoons brown sugar
1/2 cup coconut milk
1/4 teaspoon dark rum

Steps:

  • In a small saucepan, heat 4 TBSP water and brown sugar.
  • Cook over high heat until the sugar dissolves and browns, forming a glaze; stirring frequently.
  • Immediately add coconut milk and rum; stir.
  • Serve warm.

Nutrition Facts : Calories 989.9, Fat 52.5, SaturatedFat 46.5, Sodium 191.1, Carbohydrate 132.2, Fiber 6.5, Sugar 124.4, Protein 8

BUTTERSCOTCH SAUCE



Butterscotch Sauce image

Provided by Food Network

Categories     condiment

Time 10m

Yield about 1 1/2 cups/375 ml

Number Of Ingredients 6

1 cup/225 g brown sugar
1/3 cup/70 g butter
1/4 cup/60 ml corn syrup
1/3 cup/75 ml heavy cream
1 teaspoon pure vanilla extract
Pinch salt

Steps:

  • Bring the brown sugar, butter and corn syrup to a boil in a saucepan and simmer until the sugar is dissolved. Whisk in the cream, vanilla and salt. Use as topping on your favorite dessert or fruit.

NO-BAKE BUTTERSCOTCH-COCONUT COOKIES



No-Bake Butterscotch-Coconut Cookies image

Want cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.

Provided by Katherine Sacks

Categories     Kid-Friendly     Coconut     Oatmeal     Butterscotch/Caramel     Cookies     Chocolate     Dessert     Back to School     Picnic     Small Plates

Yield Makes about 25 cookies

Number Of Ingredients 6

3/4 cup butterscotch chips
3/4 cup creamy no-stir peanut butter
1 cup quick-cooking oats
1 1/4 cups unsweetened shredded coconut, divided
1/4 teaspoon kosher salt
2 ounces dark chocolate (optional)

Steps:

  • Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  • Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  • Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
  • Do Ahead
  • Cookies can be made 5 days ahead. Store in an airtight container and chill.

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