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    The Yummy Bowl » Recipes » Sauces, Condiments, Dips

    Coconut Caramel Sauce Recipe (Vegan Caramel)

    Apr 20, 2021 · Modified: Dec 6, 2022 by Julia | The Yummy Bowl · This post contains affiliate links · 1 Comment

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    Coconut Caramel Sauce

    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. 

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    There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

    Jump to:
    • Why you'll love this
    • Ingredients
    • Instructions
    • Easy Dessert Sauce Recipes
    • Tips and Variations
    • PIN THIS POST NOW AND SAVE FOR LATER
    • Storing
    • Serving suggestions
    • FAQ
    • Vegan Coconut Caramel Sauce (Vegan Caramel)

    We have a great collection of different sauces, condiments, and dips. In my opinion, homemade should mean: easy, healthy, and quick. And this Homemade Caramel Sauce recipe ticks all the boxes!

    Why you'll love this

    • It is Dairy free and Vegan - I'm 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.
    • Tangy and thick but the texture can be easily adjusted to a thinenr one if needed by adding more liquid and reheating the caramel sauce later.

    Ingredients

    • Vanilla paste - you can use both paste or extract, but if using a paste, ½ teaspoon 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.

    Need a different visual? This recipe is also available as as story!

    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.

    Easy Dessert Sauce Recipes

    • Berry Banana Jam (Without Pectin)
    • Homemade Lingonberry Sauce (Easy Berry Meat Sauce)
    • Homemade Mixed Berry Dessert Sauce for pancakes!

    Tips and Variations

    • If you like this caramel try this next: Pumpkin Caramel 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.

    PIN THIS POST NOW AND SAVE FOR LATER

    • Store - transfer the sauce to specialty store-bought kitchen squeeze bottles and refrigerate.
    • 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.

    Storing

    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.

    Serving suggestions

    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!

    FAQ

    How do you make caramel sauce thicker?

    Caramel sauce will thicken significantly once cooled. If your pumpkin caramel seems very thin, try simmering it for longer until you see it has thickened slightly. You’ll see the end result once cooled and refrigerated. After refrigerating, reheat in microwave or stovetop by adding few spoons of water or cream if needed to thin the sauce.

    Why is my caramel sauce not dark?

    If the sauce is not dark enough, it may be too thin. You probably didn’t cook the caramel long enough. Simmer on lower heat for longer and until the color gets darker and it becomes thicker.

    Can I freeze Caramel Sauce?

    You can freeze this Vegan Coconut Caramel Sauce in a ziplock bag (glass containers not advised as the cream may expand and break the glass) for up to 2-3 months.

    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

    Coconut Caramel Sauce

    Vegan Coconut Caramel Sauce (Vegan Caramel)

    This coconut caramel sauce is the easiest vegan 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. Easy, creamy, and healthier - made with all-natural ingredients, and goes with everything you pour it over!!
    5 from 1 vote
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Dessert
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 7 oz

    INGREDIENTS

    • 13.5 oz can of coconut milk unsweetened
    • ⅔ cup muscovado or coconut sugar
    • ¼ teaspoon fine sea salt or kosher salt
    • ¼ cup unsalted butter I used lactose-free or sub with coconut oil or vegan butter
    • ½ teaspoon vanilla paste or sub 1 teaspoon 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.
    Prevent your screen from going dark

    NOTES

    • Makes about ½ 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 teaspoon 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!
    • Storing: Store Caramel Sauce refrigerated in an airtight container for up to 3 weeks. You will need to heat it up on the stovetop or microwave as it will be very thick.
    • Freezing: You can freeze Caramel Sauce in a ziplock bag (glass containers not advised as the cream may expand and break the glass) for up to 2-3 months.
    •  

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    Comments

    1. Julia

      October 16, 2021 at 11:39 pm

      5 stars
      A delicious alternative to a traditional Caramel sauce.

      Reply

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    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

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