Coconut Caramel Sauce Recipe (Vegan Caramel)

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?

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!

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).
• Sugar - All-natural sugar of your choice. That can be coconut sugar, cane sugar, organic brown sugar, date sugar.

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!

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
• 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!

Recipe

Vegan Coconut Caramel Sauce (Vegan Caramel)

Julia | The Yummy Bowl

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 Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 7 oz

INGREDIENTS

  

1x2x3x

• 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.

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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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.