Cajeta Recipe

Time30m

Serves4

Vanilla ice cream, toasted coconut, pecans, house-made caramel sauce and whipped cream

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Ingredients

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1
Prepare the Caramel Sauce
In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color. Remove from heat and carefully add cream, stirring to combine. Allow to cool before using.
2
Toast the Coconut
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and bake for 5-7 minutes until golden brown, stirring occasionally to prevent burning. Let it cool.
3
Assemble the Cajeta
In bowls or dessert cups, scoop vanilla ice cream. Drizzle with house-made caramel sauce, then top with toasted coconut and chopped pecans. Finish with a generous dollop of whipped cream.