Did you know that you can make thick and completely vegan coconut caramel sauce from a can of coconut milk?
1 can coconut milk
Pure vanilla extract
Sweetener of choice
Pinch of salt
Just four or five ingredients, and you’re on your way to the perfect coconut caramel sauce, good for serving with fruit, pancakes, or over my Banana Ice Cream Recipes.
And the best part is that there’s NO heavy cream and NO high fructose corn syrup required for this recipe!
Above – Watch the video how to make coconut caramel!
Step One:
Combine all ingredients except vanilla extract in a medium saucepan, and whisk everything together.
Bring to a boil, then let it boil for around 3-4 minutes.
Step Two:
Turn to a simmer, and let the mixture cook down to about half its original volume, stirring as needed.
Turn off the heat, stir in the vanilla extract, and let the vegan caramel cool. Then refrigerate.
The homemade coconut caramel sauce will continue to thicken overnight.
Use it as you’d use caramel sauce.
It tastes absolutely amazing over homemade Coconut Ice Cream.
Or try it on top of this Frappuccino Recipe!
Stored in the refrigerator, the jar of vegan caramel sauce will last for at least a week.
I don’t know if it lasts longer or if it can be frozen, because I’ve never been able to keep a batch around long enough to find out!
Coconut Caramel Sauce
Ingredients
- 13.5 oz coconut milk (Coconut-free recipe here)
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 cup brown sugar OR simply increase the above liquid sweetener to 2/3 cup
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- optional 1 tbsp butter-type spread or coconut oil, for richer flavor
Instructions
- *Use the brown sugar (or coconut sugar) if you want more of a caramel flavor; however using all liquid sweetener still yields delicious results. Make sure to buy full-fat canned coconut milk, not lite or coconutmilk beverage.Combine all ingredients except the vanilla extract in a medium saucepan. Bring to a boil. Let it boil for around 3-4 minutes, stirring continuously, then lower to a simmer. Let it simmer—stirring as needed—until it cooks down to about half its volume and thickens. This usually takes around 50-60 minutes, depending on your climate, stove, and the fat content in your particular can of coconut milk. Turn off the heat, stir in the vanilla, and let it sit for about an hour. Cover and refrigerate overnight – it continues to thicken as it sits.Instant Pot Version: Combine all ingredients except vanilla in the instant pot, and use the sauté setting. Bring to a boil, stirring occasionally, and let cook down until thick, about 20 minutes. Turn off, and stir in the vanilla. Thanks to reader Jaclyn for creating this version and commenting to let us know it can be made in an instant pot!View Nutrition Facts
Video
Notes
More Healthy Desserts
does anyone have any problem with it seperating? The coconut cream rose to the top
Yes mine did this right after I added the vanilla. I completely separated! I was so disappointed!
Never in a million years would I have thought coconut milk would turn into that! Looks delicious!
can you please tell me if it has the taste of coconut, ’cause I don’t like it much, yet, this recipe looks really tasty
thanks
Nope, tastes like caramel!
Julie I am guessing you are the administrator of this site? I have made two comments asking questions on two different recipes but when I go back to see if there are any answers my post if gone. I entered my email , can you help?
Hi, I’m actually taking over for Julie here. Be sure to look on the correct page (often comments will be separated into multiple pages). The other thing that could be happening is your computer could be caching the page, meaning your comment wouldn’t show up for a few days. But I can see them, so rest assured they are showing up!
Thank Jason…..Good to know……so now my questions with this recipe….I did make it…..but after it simmering for only 35 mins……. the whole thing turned black…..the recipe said to simmer for 40 to 50 but after that amount of time I assumed it burnt????? Can anyway offer any tips please and thank you!!
Your “simmer” setting might be hotter than other ovens or the can of coconut milk might have had less fat. It’s a good idea to not step away from the stove and keep an eye on that pot! 🙂
Finally! I now have a healthy alternative for maple syrup on my gluten free pancakes. I am trying to find good alternatives for pancake drizzle and I often get frustrated with options having excess sugar, and additives on it. But it really surprising (and clever one) to find coconut milk as an ingredient for a caramel.
I will definitely make one tonight and I’ll use honey as my sweetener of choice. By the way Katie, do you know what’s the shelf life or expiration date of this recipe? I just want to know for me to make one that is good enough before it expires. Thanks!
Very interesting recipe, good you shared a video because I usually mix up the coconut milk in the cartoon or this one in tins
Made this recipe last weekend. I don’t know what happened, but when stored in the fridge the caramel separated into three phases. The oil came at the surface and formed a thick layer like coconut oil… I decided to melt it in the microwave and stir it but I had the same problem. Did you experienced something like this? Does the brand of the coconut milk used could have an influence? Thank you 🙂
I have had this happen to me with regular caramel sauce when I overheated it. I fixed it by gently reheating it and whisking in a little extra cream till it reemulsified. You could try doing this with a bit of extra coconut milk, or just gently reheating and whisking vigorously.
Ok, I’m drooling. I’m making homemade ice cream for my boyfriend and I this weekend and I’m adding these ingredients to the grocery list!
Does this have a coconut flavour? I make caramel sauce quite often but quite like the idea of a coconuty caramel sauce.
Nope!
Hi, I am not much of a cook but thought this sounded so simple…..sadly not for me…..I was doing great with it and it smelled so wonderful. I boiled it for 4 min. Then turned down the flame and set the timer for 40 mins. I stirred it several times. There was about 11 min. left and it still looked great. I came back just a few minutes later and it was all black and syrupy….That was only about 35 mins. of simmering……did I have the flame to high maybe????
Hmm maybe… I didn’t have that problem, but it’s definitely a better idea to not go away from it at all during the final minutes.
This stuff is incredible. I’ve been making it since this recipe was first published (I alter it a bit, though, to cut the sugar), but I just now used it to make healthy Brigadeiro! Took this recipe (instead of sweetened condensed milk), added 1 Tbsp of the fat from a can of coconut milk (instead of butter), and 1/4 cup of cocoa powder (mixed with a little water to make a paste), cooked it down nice and thick, and now waiting for it to chill so I can form it into balls. Ten times healthier, magically delicious, and highly recommended! Thank you, Katie!!!