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
