Vegan Coconut Milk Caramel Sauce Recipe
This Vegan Coconut Milk Caramel Sauce Recipe is rich, smooth and very easy to make. It uses simple pantry ingredients and no dairy. I love how creamy and sweet it tastes.
Ingredients
- 1 cup full-fat coconut milk
- ¾ cup brown sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Heat the Coconut Milk
- Pour coconut milk into a saucepan. Heat on medium flame. Stir gently until warm. Do not boil too fast. This step helps create a smooth base. Keep stirring to avoid burning at the bottom.
Add Sugar and Oil
- Add brown sugar and coconut oil into the pan. Stir slowly until sugar melts fully. The mixture will start to thicken. Keep the heat medium. Avoid high heat to prevent burning.
Simmer the Sauce
- Let the mixture simmer gently for 10 minutes. Stir often so it does not stick. The sauce will become thicker and darker. This is when the caramel flavor develops nicely.
Add Flavor
- Turn off the heat. Add vanilla extract and salt. Stir well until everything blends smoothly. The smell will be warm and sweet. Let it cool slightly before using.
Cool and Store
- Pour the sauce into a heatproof jar. Let it cool at room temperature. It will thicken more as it cools. Store it in the fridge for later use.
Notes
- Use full-fat coconut milk for best texture
- Stir continuously to avoid burning
- Add a pinch of cinnamon for extra flavor
- Use maple syrup instead of sugar for variation
- Add a little cocoa powder for chocolate caramel
- Adjust salt for sweet or salted caramel taste