Quick Coconut Caramel Topping

This cupcake topping is about as easy as it gets. The key to a success is to use a high quality caramel sauce. Otherwise the flavor won’t be good.

1 cup best quality caramel ice cream topping or dulce de leche
3/4 to 1 cup, more or less, sweetened flaked coconut
1 tablespoon rum, if desired

Heat the caramel sauce lightly in the microwave so it can be poured. Pour it into a bowl and add the rum, stirring to combine. Stir in the coconut, a little at a time, to achieve a spreadable consistency.

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