Weddings. Are. Crazy.
The good news is, we've actually knocked a lot of items off the list in only 2 months! We've booked the venue, photographer, caterer, event staff, decorator/florist, and DJ! It's funny, because everyone is telling us we're super on top of things� but then in the same breath, they're saying that if I don't buy my dress yesterday, it'll be too late. Weddings are wacky, ya know? 
Up until very recently I thought I didn't really want to do the whole big wedding hoopla, but then I figured this is the only time in my life where spending a ridiculous sum of money to throw an amazing party for my friends and family is somewhat justified. So we're going for it. The whole shebang. Except, not totally traditional, because we're not. 
I've been getting in wedding shape by doing a lot of lifting. I mean�a lot of lifting a spoon full of salted coconut milk caramel to my mouth. That kind of lifting. 
This caramel sauce is the best. I've been making it for years, since Amanda first discovered the recipe. Just coconut milk, brown sugar, and sea salt, plus a little time standing and stirring. And this yogurt parfait? This is my JAM! I seriously can't get enough of the salty sweet caramel, cool tangy Greek yogurt, crunchy macadamia nuts, and toasty flaked coconut. It's simple enough for an afternoon snack, fancy enough for dessert with guests, and even healthy enough (just�let me do this) for breakfast. You can customize these however you want. Add almonds instead of macadamias. Ice cream instead of yogurt� whatevs. 
Whatever you do, just make this. I'm the bride, so you have to do what I say. That's how it works, right? Right? Crickets. 
Salted Coconut Milk Caramel
From Bon Appetit
1 14-ounce can unsweetened coconut milk, full fat
3/4 cup light brown sugar
1/4 teaspoon sea salt
Add everything to a large, heavy-bottomed pot, and whisk to combine. Heat over medium until sugar dissolves. Increase heat to medium-high and heat, stirring occasionally, until mixture is reduced and thickened. It will take awhile, put to 30 minutes. Cool completely, and store in an airtight jar. Refrigerate for up to a month. Serve on yogurt parfaits, brownie sundaes, ice cream, a spoon, etc.
For parfaits, fill a dish with Greek yogurt, then top with caramel sauce, macadamia nuts, and toasted coconut.
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