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–+ servings
Julia

Dairy-Free Caramel Sauce

5 from 3 votes
This easy dairy-free caramel sauce is made with coconut milk and coconut sugar for a rich, creamy topping that's perfect for waffles, pancakes, desserts, and fruit.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Calories: 132
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 13.5 ounces full-fat canned coconut milk unsweetened
  • 4 tablespoons water plus more if needed
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut oil neutral oil, or ¼ cup dairy-free butter

Equipment

Method
 

  1. Melt the butter or oil in a medium saucepan over low heat.
    1 teaspoon coconut oil
  2. Add the coconut milk, water, coconut sugar, salt, and vanilla. Whisk to combine.
    13.5 ounces full-fat canned coconut milk, ½ cup coconut sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 4 tablespoons water
  3. Simmer over low heat for 30-50 minutes, stirring occasionally. Continue cooking until the mixture has reduced and thickened. Remove from the heat.
  4. Allow the sauce to cool completely. Add additional warm water if a thinner consistency is desired. Transfer to a jar or squeeze bottle and refrigerate.
  5. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 132kcalCarbohydrates: 10gProtein: 1gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 172mgPotassium: 106mgSugar: 7gVitamin C: 0.5mgCalcium: 9mgIron: 2mg

Notes

 
  • Butter: My first batches were made with ¼ cup lactose-free butter, and I do think it creates a slightly creamier sauce. That said, coconut oil works almost as well and doesn't noticeably change the flavor. Vegan butter is another great option if you want to keep the recipe fully dairy-free.
  • Don't judge the texture too early. The sauce may still look thin after 30 minutes, but it thickens significantly as it cools and will become even thicker after chilling overnight.
    If your caramel becomes too thick, simply whisk in a little warm water, 1 tablespoon at a time, until it reaches your desired consistency.
    The recipe yields ¾ to 1 cup of caramel sauce:
    • 8 servings = about 2 tablespoons per serving (most common for drizzling over desserts, pancakes, waffles, etc.)
    • 12–16 servings = about 1–1½ tablespoons per serving (for lighter drizzling)
    • 4 servings = about ¼ cup each (for serious caramel lovers 😄)
     

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