This Coconut Caramel Sauce is the easiest caramel recipe out there, you’ll never want store-bought again. It comes together with only 5 ingredients that are all cooked in one pot until thickened to desired consistency.
Let’s take a look on how easy this coconut caramel sauce recipe is.
If you haven’t tried my Pineapple Pancakes yet, what are you waiting for? They are delicious! Feeling Tropical Vibes yet?
Okay, so I am lactose intolerant (not allergic or intolerant to dairy but just the lactose), which is not that big of a deal hmm..anymore! Finally I can find many dairy products where the lactose (the sugar that is in milk) has been removed.
I do struggle still with my cravings for milk chocolate and you guessed it, the famous and so so good caramel sauce! It is irresistible!
But it is pure dairy which is a big no-no.
I think I found a very good alternative so far. Thankfully I am a big fan of anything with coconut so when I saw this recipe from Katie I KNEW I had to try this ASAP. I adapted this recipe with my ingredients on hand and I absolutely love the texture of this caramel sauce.
The recipe has only a few ingredients, no additives, no smell, and taste enhancers like in the store-bought versions! My gosh, well that’s a long list of ingredients in these, have you seen those? A good rule of mine is if I can’t pronounce the ingredients on the label I won’t put it into my body either. No harm feelings, just trying to be more healthy here.
What is vegan caramel made of?
- 13.5 oz can of coconut milk (unsweetened)
- ⅔ cup muscovado or coconut sugar
- 1/4 tsp fine sea salt or kosher salt
- ¼ cup unsalted butter (I used lactose free) or sub with coconut oil or vegan butter
- 1/2 tsp vanilla paste ( or sub 1 tsp vanilla extract)*
Need a different visual? This recipe is also available as as story!
How to make Coconut Caramel Sauce
Melt the butter in a medium saucepan.
Combine all the rest ingredients in the saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery.
The sauce will reduce in volume and start thickening after about 30 minutes. Remove from heat once you’ll see this result, usually in between 30-50 minutes, and set aside to cool. Keep in mind that the sauce will thicken even more as it cools.
Other similar sweet recipes you’ll love
- Berry Banana Jam (Without Pectin)
- Homemade Lingonberry Sauce (Easy Berry Meat Sauce)
- Homemade Mixed Berry Dessert Sauce for pancakes!
Tips and Variations
- The texture – When you’ll start cooking the sauce (especially if you haven’t made any caramel sauce before) you won’t see that much of a difference in the texture. But be patient, it requires a little time (about 30-50 minutes) to start seeing the result and when everything comes together.
Plus as soon as it is already reduced twice in size and started to thicken it already means that you may finish the simmering and let the sauce cool. It will thicken even more once cooled and will turn thicker overnight.
PIN THIS POST NOW AND SAVE FOR LATER
- Store – transfer the sauce to specialty store-bought kitchen squeeze bottles and refrigerate.
- Vanilla paste – you can use both paste or extract, but if using a paste, ½ tsp is enough for this recipe as it is stronger than the vanilla extract. I prefer paste but it is not a big deal if you don’t have this on hand.
- Milk – I used coconut milk in this recipe, it is hands down, the best substitute for heavy cream or any cream I’ve found so far. But I understand not everyone is a fan. I have yet to try this recipe with cashew, soy, and almond milk. As I have researched so far, these alternative milk may require longer simmering times (unless they’re homemade and thicker in texture).
If you have tried or wil try with other milk than coconut milk please let me know how it turned out? Help appreciated! Thank you!
- Sugar – All-natural sugar of your choice. That can be coconut sugar, cane sugar, organic brown sugar, date sugar.
- Vanilla – is optional but does enhance the flavor quite a bit!
- Make it a Salted caramel (coconut) sauce – a little bit of salt is added to the recipe anyway but for that salted caramel-like taste feel free to increase the salt at least double.
How to store
Best to keep this caramel sauce refrigerated in an airtight container as it has butter in it.
It will keep in the fridge for up to 3 weeks, or freezer for up to 2 months. Thaw in the refrigerator or at room temperature, before using.
You can also reheat the sauce very briefly once ready to serve, and will help to thin out the caramel a bit. Hot caramel sauce is THE BEST thign in this worlds to be served over pancakes, ice cream and waffles.
Where to use vegan Caramel?
This coconut caramel sauce recipe can be used in:
- Pancakes, waffles, ice cream
- Transfer to a little cute sealed glass jar and give as a gift!
- Drizzle over Porridges
- As a fruit dip
- Drizzle over brownies and these
- Drizzle over cookies or add to batter as a sweetener
- As a sweetener in the batter for brownies, muffins, bread, pies
- And well, anything you’d like!
Please enjoy this delicious Vegan Coconut Caramel Sauce and please share your photos on Instagram using @theyummy_bowl or leaving a comment below this post,
Thank you for reading,
Julia
If you try this recipe, please leave a comment and a star rating below. I’d love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!
Want More Yummy?
Join the TYB Community by subscribing to my newsletter and follow me on Instagram, Facebook, Twitter, and Pinterest to get the latest yummy recipe updates.
Vegan Coconut Caramel Sauce (Vegan Caramel)
Ingredients
- 13.5 oz can of coconut milk unsweetened
- ⅔ cup muscovado or coconut sugar
- 1/4 tsp fine sea salt or kosher salt
- ¼ cup unsalted butter I used lactose-free or sub with coconut oil or vegan butter
- 1/2 tsp vanilla paste or sub 1 tsp vanilla extract*
Instructions
- Melt the butter in a medium saucepan.
- Combine all the rest ingredients in the saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery. The sauce will reduce in volume and start thickening after about 30 minutes. Remove from heat once you’ll see this result, usually in between 30-50 minutes, and set aside to cool. Keep in mind that the sauce will thicken even more as it cools.
Notes
- Makes about 1/2 cups of sauce.
- The texture – When you’ll start cooking the sauce (especially if you haven’t made any caramel sauce before) you won’t see that much of a difference in the texture. But be patient, it requires a little time (about 30-50 minutes) to start seeing the result and when everything comes together. Plus as soon as it is already reduced twice in size and started to thicken it already means that you may finish the simmering and let the sauce cool. It will thicken even more once cooled and will turn thicker overnight.
- Store – transfer the sauce to specialty store-bought kitchen squeeze bottles and refrigerate.
- Vanilla paste – you can use both paste or extract, but if using a paste, ½ tsp is enough for this recipe as it is stronger than the vanilla extract. I prefer paste but it is not a big deal if you don’t have this on hand.
- Milk – I used coconut milk in this recipe, it is hands down, the best substitute for heavy cream or any cream I’ve found so far. But I understand not everyone is a fan. I have yet to try this recipe with cashew, soy, and almond milk. As I have researched so far, these alternative milk may require longer simmering times (unless they’re homemade and thicker in texture).
- Sugar – All-natural sugar of your choice. That can be coconut sugar, cane sugar, organic brown sugar, date sugar.
- Vanilla – is optional but does enhance the flavor quite a bit!
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
DID YOU MAKE THIS RECIPE?
If you made this recipe I would love to see it and share it! Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl.
Leave a Reply