Coconut Caramel Sauce (Gluten-Free, Vegan)
Rich, smooth and decadent, this coconut caramel sauce hits all the notes of traditional caramel, while being dairy-free and vegan. Drizzle over ice cream, pancakes or crepes, mix it into your coffee, or eat it on its own! Whichever way, you’re bound to love it!
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Rich, Creamy Caramel Sauce that’s Completely Vegan!
If you love caramel but are lactose-intolerant, or simply on a vegan diet, then I’ve got the perfect recipe for you!
This decadently delicious caramel sauce is made with coconut milk instead of butter or cream, but is just as rich, smooth and flavorful.
You’ll want to be pouring it over desserts, dipping sliced fruit (think caramel apples!) or graham crackers in it, and even just enjoying this homemade vegan caramel sauce by the spoonful!
Why You’ll Love this Recipe:
- Simple Ingredients: You only need 4 simple ingredients for this vegan caramel sauce, all of which are easily accessible at the local grocery store (you might even already have them in your pantry!).
- Easy to Make: Ready in just 20 minutes, making this coconut caramel is just a matter of heating the sugar until caramelized and melted before adding in the warmed coconut milk, vanilla and sea salt. Easy peasy!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this caramel sauce recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this coconut caramel sauce recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Sugar: Make sure to use refined granulated white sugar or caster sugar for the caramel. (Brown sugar is more for making butterscotch or toffee).
- Coconut Milk: I recommend that you use either full-fat coconut milk or coconut cream because the fat is what helps the caramel to thicken.
- Vanilla Extract: I like adding a bit of vanilla extract for flavor, and highly recommend that you do so too.
- Sea Salt: I enjoy sprinkling a bit of flaky sea salt to contrast with the sweetness of the caramel. However, if you don’t enjoy that contrast in taste, feel free to leave it out.
- Storing: To store, place the caramel in a glass jar or an airtight glass container and let it cool to room temperature before refrigerating it.
How to Make Coconut Caramel Sauce:
Place Sugar in Pot:Â In a medium-sized heavy bottomed pot add granulated sugar in an even layer.
Heat Sugar to Caramelize:Â Start heating over medium heat until edges start to melt and become caramelized. This will only take 2-3 minutes. Turn heat down to low and start to pull the caramelized edges into the center of the pot using a spatula.
Cook Until You Get Homogeneous Mixture:Â Continue cooking and pulling the edges into the center until all the sugar melts and becomes amber in color.
Add Coconut Milk:Â Remove the pot from the heat then slowly add in warmed coconut milk (best if milk is 105F) without stirring.
Cook Until Smooth:Â Once the mixture is finished bubbling return the pot back to low heat and start stirring. Allow the mixture to cook over low heat occasionally stirring until all the solidified chunks are melted down and mixture is smooth.
Mix in Vanilla Extract:Â Once the caramel mixture is smooth, remove from heat and mix in the vanilla extract and sea salt.
Cool Caramel:Â Pour caramel sauce into a glass bowl and allow it to come to room temperature before serving or refrigerating. The sauce will thicken as it cools, but will still have a pourable consistency.
Dish by Dish Tips:
- Use Full-Fat Coconut Milk: It’s important that you use full-fat coconut milk, or coconut cream, because the fat is important for thickening the caramel (without the fat, the caramel will be thin and watery).
- Serve With: Enjoy this coconut caramel sauce with fruit, crackers, pretzels or other favorite desserts. Enjoy!
Other Gluten-Free Dessert Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Coconut Caramel Sauce (Gluten-Free, Vegan)
- Total Time: 20 minutes
- Yield: 3/4 cup 1x
- Diet: Gluten-Free, Vegan
Description
Rich, smooth and decadent, this coconut caramel sauce hits all the notes of traditional caramel, while being dairy-free and vegan. Drizzle over ice cream, pancakes or crepes, mix it into your coffee, or eat it on its own! Whichever way, you’re bound to love it!
Ingredients
- 1 cup granulated sugar
- 1 cup full fat coconut milk (canned) or coconut cream
- 1 teaspoon pure vanilla extract
- 1 generous pinch flaky sea salt
Instructions
- Warm Milk: Start by adding the full-fat coconut milk to a small pot and warm to about 105F. Or microwave in a glass bowl for 1 minute or until temperature reaches about 105F. This will ensure best results for your caramel.
- Place Sugar in Pot: In a medium-sized heavy bottomed pot add granulated sugar in an even layer.
- Heat Sugar to Caramelize: Start heating over medium heat until edges start to melt and become caramelized. This will only take 2-3 minutes. Turn heat down to low and start to pull the caramelized edges into the center of the pot using a spatula.
- Cook Until You Get Homogeneous Mixture: Continue cooking and pulling the edges into the center until all the sugar melts and becomes amber in colour.
- Add Coconut Milk: Remove the pot from the heat then slowly add in coconut milk without stirring.
- Cook Until Smooth: Once the mixture is finished bubbling return the pot back to low heat and start stirring. Allow the mixture to cook over low heat occasionally stirring until all the solidified chunks are melted down and mixture is smooth.
- Mix in Vanilla Extract: Once the caramel mixture is smooth, remove from heat and mix in the vanilla extract and sea salt.
- Cool Caramel: Pour caramel sauce into a glass bowl and allow it to come to room temperature before serving or refrigerating. The sauce will thicken as it cools.
- Serve & Enjoy: Serve with fruit, crackers, pretzels or other favorite desserts. Enjoy!
Notes
Sugar: Make sure to use refined granulated white sugar or caster sugar for the caramel. (Brown sugar is more for making butterscotch or toffee).
Coconut Milk: I recommend that you use either full-fat coconut milk or coconut cream because the fat is what helps the caramel to thicken.
Vanilla Extract: I like adding a bit of vanilla extract for flavor, and highly recommend that you do so too.
Sea Salt: I enjoy sprinkling a bit of flaky sea salt to contrast with the sweetness of the caramel. However, if you don’t enjoy that contrast in taste, feel free to leave it out.
Storing: To store, place the caramel in a glass jar or an airtight glass container and let it cool to room temperature before refrigerating it.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Basics
- Method: Stovetop
- Cuisine: Western
