Vegan Coconut Caramel Sauce Recipe

Introduction

This Vegan Coconut Caramel Sauce is a rich, creamy alternative to traditional caramel, made without dairy but full of deep, caramelized flavor. It’s perfect for drizzling over desserts, stirring into coffee, or adding a tropical twist to your favorite treats.

Ingredients

• 13.5 oz can of coconut milk (unsweetened)
• ⅔ cup muscovado or coconut sugar
• ¼ tsp fine sea salt or kosher salt
• ¼ cup unsalted butter (lactose-free, or substitute with coconut oil or vegan butter)
• ½ tsp vanilla paste (or substitute 1 tsp vanilla extract)

Instructions

1. Step 1: Melt the butter in a medium saucepan over low heat.
2. Step 2: Add the coconut milk, sugar, salt, and vanilla paste to the saucepan. Stir gently to combine.
3. Step 3: Simmer the mixture over low heat, whisking constantly to prevent burning or sticking.
4. Step 4: Continue simmering and whisking until the sauce thickens and reduces in volume, usually between 30 to 50 minutes. The sauce should no longer be watery.
5. Step 5: Remove from heat and set aside to cool. The caramel will thicken further as it cools.

Tips & Variations

• For a fully vegan version, substitute unsalted butter with coconut oil or your favorite vegan butter.
• Using muscovado sugar adds a richer molasses flavor, but coconut sugar works well for a milder taste.
• Whisking constantly is key to prevent the sauce from scorching and to achieve a smooth texture.
• Adjust the sweetness by adding a little more or less sugar to suit your preference.

Storage

Store the caramel sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently in a small saucepan or microwave, stirring frequently to restore its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this caramel sauce nut-free?

Yes, this recipe is naturally nut-free as long as you use a nut-free butter substitute like coconut oil or vegan butter without nuts.

Will the sauce thicken more as it cools?

Yes, the sauce will continue to thicken after removing it from heat, so it’s best to remove it once it’s slightly thinner than the consistency you want.

Vegan Coconut Caramel Sauce Recipe

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★★★★★

4.9 from 566 reviews

This rich and creamy Vegan Coconut Caramel Sauce is made from coconut milk, muscovado sugar, and a hint of vanilla, simmered slowly to create a luscious, dairy-free topping perfect for desserts, pancakes, or ice cream. It’s subtly sweet with a deep caramel flavor, easy to prepare on the stovetop, and suitable for vegan and lactose-intolerant diets.

• Author: Bella
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: About 1 to 1 ¼ cups of caramel sauce 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegan Coconut Caramel Sauce Ingredients

• 13.5 oz can of unsweetened coconut milk
• ⅔ cup muscovado sugar or coconut sugar
• ¼ teaspoon fine sea salt or kosher salt
• ¼ cup unsalted butter (use lactose-free, or substitute with coconut oil or vegan butter)
• ½ teaspoon vanilla paste (or substitute 1 teaspoon vanilla extract)

Instructions

1. Melt the Butter: In a medium saucepan, melt the unsalted butter over low heat until fully liquefied, which will serve as the base for the caramel sauce.
2. Add Remaining Ingredients: Add the unsweetened coconut milk, muscovado sugar, salt, and vanilla paste to the saucepan with the melted butter. Stir to combine all ingredients evenly.
3. Simmer the Sauce: Keep the mixture on low heat and whisk constantly to prevent burning or sticking. Simmer gently while stirring until the sauce thickens and reduces in volume, which typically takes between 30 to 50 minutes. The sauce should no longer look watery and will have a rich, caramel-like consistency.
4. Cool the Sauce: Remove the saucepan from heat and let the sauce cool. The caramel sauce will continue to thicken as it cools, reaching the perfect consistency for drizzling or dipping.

Notes

• Use constant whisking to avoid the sauce burning or sticking to the pan.
• The sauce thickens more upon cooling, so don’t overcook it to avoid it becoming too stiff.
• For a fully vegan version, substitute unsalted butter with coconut oil or vegan butter.
• Store the sauce in an airtight container in the refrigerator for up to two weeks. Warm gently before serving.
• Depending on your pan and heat source, cooking time may vary slightly.

Keywords: Vegan caramel sauce, coconut caramel sauce, dairy-free caramel, vegan dessert sauce, coconut milk caramel