Coconut Caramel Sauce
2 ingredients rich and creamy dairy-free caramel.
This is my most popular dairy-free caramel recipe!
I created a video on how to make this coconut caramel sauce, which received over 19k views on TikTok. I noticed that many people interested in the recipe weren't necessarily plant-based. Since it's only available in my Wholesome Plant-based digital Cookbook, I decided to share it here for those who aren’t plant-based but still want to try it.
Treat yourself to a guilt-free 2-ingredient vegan caramel sauce. A deep rich flavor, lusciously smooth, vegan, and paleo-friendly option made without any added refined sugars. Made with coconut milk and coconut sugar, this sauce is the perfect choice for those seeking a healthier indulgence.
This coconut caramel recipe has a velvety texture and deep toasted coconut caramelly flavor complement dessert, smoothie bowls and pancakes with perfection.
I also love this recipe with apples—it’s the perfect healthy caramel apple substitute you’ve been searching for.
While the caramel in this recipe won’t firm up like traditional caramel, it still has the same delicious flavor. You can serve this caramel alongside apples on a party platter for a delicious healthy treat!
Now this recipe does call for coconut… hints the name. The two ingredients are coconut sugar and coconut milk.
I did add a few optional ingredients like vanilla extract and a pinch of sea salt.
Coconut Sugar is a great alternative to refined sugars such as granulated sugar, cane sugar, brown sugar, powder sugar and so on.
Coconut sugar retains most of its natural nutrients and compounds. It contains small amounts of nutrients like iron, zinc, calcium, potassium, as well as some fiber and antioxidants.
In addition, coconut sugar has a delicious mild-caramel-like flavor, that is like the taste of brown sugar.
Whether drizzled generously over ice cream or swirled into an overnight oats, this caramel adds a rich decadent touch to any sweet treat.
Below is a short video on How to Make Coconut Caramel Sauce:
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Coconut Caramel Sauce Recipe
Serving size: 12 oz
Ingredients:
¾ cup coconut sugar (105g)
1 (13.5 oz) can (380) coconut milk
1 tsp vanilla extract (optional)
½ tsp pink Himalayan sea salt (optional)
Instructions:
Combine coconut milk and coconut sugar into a medium-sized saucepan. Mix well with a whisk to combine ingredients.
Bring coconut sugar milk mixture to a boil.
Allow the caramel mixture to simmer on low to medium for about 45 minutes to an hour. Stir occasionally and the caramel will start to thicken as cooks longer.
As it simmers it will become a rich deep brown color, smell like toasted sweet coconut and coat the back of your spoon when it’s ready.
Remove the caramel from the heat, then add vanilla extract and salt, which is optional but does bring out the flavors. Stir until well combined. Now the caramel should take on a deep caramel smell.
Allow caramel to cool for at least 30 minutes before transferring to a glass jar with lid to store in the refrigerator. The caramel will last about 2 weeks in the refrigerator.
When the caramel becomes cold from the refrigerator, the caramel will thicken. Reheat caramel if you desire a runnier consistency again by stove top or microwave.
And that’s it!
Please let me know if you make this recipe. I would love to hear your feedback and what you used the sauce for.
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Much love,
-Steph
Will definitely be trying this