Caramel sauce.... with coconut milk?
When making a caramel sauce with the usual cream, it suddenly occured to me that adding coconut milk might be an interesting idea. Anyone ever done this?
No, but a homemade caramel (from Sage On The Coast) was dropped into coffee and then dipped into toasted coconut. That was good.
The subtlety of the coconut milk would be great. I would assume it all turned out okay because coconut milk doesn't curdle any more than cream would.
I'm not a Thai food expert, but maybe a French Thai chef would have no doubts.