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How to Make Dairy Free Cocomel Apples

This was fun and delicious.

I'm biased, yes, but OMG was this good.  I fell in love with Cocomels all over again. 

Easy Dairy Free Caramel Apples

What you need:
  • 1 to 1.25 pounds of Cocomels: unwrapped ones or bulk Cocomel (get bulk Cocomel here)
  • 1/2 cup of canned coconut milk (not lite)
  • Apples - this will cover about 4 apples, depending on their size
  • Parchment paper cut into squares about 10", for every apple
  • Some kind of apple stick (I like to cut up the apples at the end so a fork even works)
  • A pot
  • A heat-proof spatula
  • optional but helpful - a candy or insta-read thermometer
Method:
  • If using bulk Cocomel, chop up the Cocomel into strips or (the warmer it is the softer it will be)
  • Prep the dipping area.
  • Get apples washed (remove all fruit wax), and chill.
  • Add coconut milk to the pot, on med-high heat, heat to almost boiling
Cocomels in coconut milk ready for melting
  • Slowly over about 5 minutes add the Cocomels to coconut milk while stirring. Careful - don't burn the Cocomel on the bottom of the pot.  Depending on the pot you are using, this might be more likely to happen.  That's why I use a copper pot, the heat gets well dispersed and I'm less likely to have super-hot spots where the Cocomel will burn.  The idea here is to get all the Cocomels dissolved in the coconut milk and boiling as a thick luscious sauce.  If you add them too quick they become a big hunk and it takes longer.
Stirring the Cocomel
  • Once all the Cocomel is dissolved, boil the sauce on medium heat until its temp reaches 230 degrees F.  See my rigged method of using an insta-read thermometer… candymaker tricks.  If you don't have a thermometer it is about 10 minutes-ish of boiling.  Don't let it burn - stir.  What we are doing is evaporating out the water from the coconut milk we just added.  The more we evaporate out, the stiffer the Cocomel will be.  It's sauce now, we want to get it to chewy, but not hard and brittle - so don't boil for too long.
Get that temperature right!
  • When Cocomel sauce reaches about 240 degrees F (or your best guess) (230 for Boulder, CO altitude) , remove from heat and get ready for dipping.
  • CAUTION - THIS IS HOT LAVA!  240+ degrees and sticky.  Serious burns are possible if you are not careful.  Kids should be closely supervised, smaller ones should stay clear.
  • Get your apples from fridge, insert stick
  • Dip into Cocomel, covering apple up to the stick.
Dipping the apples into Cocomel
  • Put on parchment square, fold up sides to keep as much hot Cocomel on the apple as possible
Place on parchment paper
  • Let cool fully - about 1 hour
  • Remove parchment slowly - if still sticky, let cool for longer
  • Use parchment paper to smooth the Cocomel and even out the coating.
  • Enjoy your apples!  See advanced moves below...

Advanced Moves

  • Roll in nuts (or whatever your heart desires) - I like roasted pecans (300 degrees F for 6-10 minutes)
  • Chop into pieces
  • Roll onto apple
  • Sprinkle with cinnamon
  • Slice apple for easy consumption

  • WOW!
  • What else can you roll these in?

Adventure Move: Dairy Free Caramel Apple Dip

  • Use your leftover Cocomel sauce as a dip for…. stuff.
  • I tried a tortilla chip.  Surprisingly good.
  • I also tried Mary's Gone Crackers
  • A Fennel stick (nope, that one went too far)
  • What else could you dip in Cocomel sauce?

Let us know how it goes!  Teach us your Cocomel tricks.

Enjoy, JJ



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