This vegan coconut milk caramel sauce is surprisingly easy, and trust me you’ll want to pour it on top of everything. When I think of caramel sauce, the words rich, sweet, and sticky come to mind. Even though this salted caramel sauce is dairy-free, it hits all of those descriptors spot on. This sauce is so tasty, so go ahead, drizzle it on top coffee drinks, non-dairy ice cream, or even apple slices!
This sauce can be made in under 20 minutes and it’s only 4 ingredients! They are:
- Granulated Sugar
- Coconut Milk or Coconut Cream
- Vegan Butter
- Vanilla Extract
The granulated sugar is used to create that golden brown, sweet, nutty taste that caramel is known for. To add more richness, this recipe uses both coconut cream and vegan butter. If you’re using coconut milk, be sure to refrigerate the can for a few hours, and don’t stir the can when you open it! The cream in the can will solidify when cold and rise to the top, and you can scoop the cream out of the can without watering it down.
how to make coconut milk caramel
To make this vegan coconut milk caramel sauce, you’ll start by heating your granulated sugar in a small pot over medium heat. You’ll want to make sure you’re stirring consistently for about 10-15 minutes until the mixture begins to clump together and melt. This part is very important: be sure to keep an eye on the pot and do not let the sugar burn!
Next, you’ll reduce the heat slightly and add in the coconut cream, stirring continuously as you add it. The mixture will bubble up a bit because the cream is colder than the sugar. This is okay and normal! Stir for a few more minutes. Then, add in the vegan butter, and stir for two more minutes. The mixture should begin to thicken slightly, but will still be a pourable consistency. Then, remove the pot from the heat and add in the vanilla extract and the salt.
After you’ve added all the ingredients, you can transfer the caramel sauce into a heat-proof container and let it cool at room temperature. Make sure to let the caramel cool completely at room temperature! If you place it in the fridge, the sugar will crystalize and it won’t be as smooth. Once cool, you can store it in the fridge for at least a week. It’s important to note that the sauce will become very thick once cool.
tips, tricks, questions!
This caramel is fantastic paired with apples, fruit, on top of ice cream, drizzled on coffee drinks, or even in other recipes like cookies or cakes.
I don’t recommend substituting another type of dairy-free milk. Coconut milk is very thick and helps create that creamy consistency. Other non-dairy milks won’t necessarily provide the same results.
I don’t recommend leaving the vegan butter out of this vegan caramel. The butter adds another layer of flavor and richness to the sauce.
This vegan caramel sauce is made of sugar, coconut cream, vanilla, and vegan butter. I added salt to make this salted caramel.
Looking for more delicious vegan desserts? Check out these recipes!Easy Vegan Chocolate Lava Cake
Almond Blueberry Biscotti
White Chocolate Covered Pretzels with Caramel
Did you make this recipe? I’d love to know! Leave a rating and comment below!
Vegan Coconut Milk Caramel Sauce
This easy, sweet 4 ingredient vegan caramel sauce is the best go-to sauce to pour on ice cream, pie, or to top coffee!
- 1 cup granulated sugar, 208 grams
- ½ cup coconut cream, 4.5 oz, or use coconut milk (see notes)
- 1 tsp vanilla extract
- 3 tbsp vegan butter, I'm using Earth Balance
- 1 pinch salt
- In a small pot over medium heat, stir the granulated sugar for about 10-15 minutes until it begins to clump together and melt. Be sure to keep an eye on the pot and do not let the sugar burn.
- Reduce the heat slightly and add in the coconut cream, stirring continuously as you add. The mixture should bubble up a bit because the cream is colder than the sugar. This is okay. Stir for a few more minutes.
- Add in the vegan butter. Stir for a few more minutes. The mixture should begin to thicken slightly, but will still be a pourable consistency.
- Remove from heat, and add in the vanilla extract and the salt.
- Transfer the caramel sauce into a heat-proof container and let cool at room temperature. Once cool, store in the fridge. The sauce will become very thick once cool.
- If you're using coconut milk, be sure to refrigerate the can for a few hours, and don't stir the can when you open it! The cream in the can will solidify when cold and rise to the top, and you can scoop the cream out of the can without watering it down.
- Make sure to let the caramel cool completely at room temperature! If you place it in the fridge, the sugar will crystalize and it won't be as smooth.
- The caramel will be a runny consistency until it cools completely. Then, it will become very thick.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 6gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 36gFiber: 0gSugar: 36gProtein: 1g
Nutritional info is an estimate.
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