Description
A straightforward recipe for making rich, dairy-free caramel sauce using coconut milk.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup full-fat canned coconut milk
- 1/4 cup vegan butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Place the sugar in a medium, heavy-bottomed saucepan over medium heat. Do not stir initially.
- Allow the sugar to melt completely, swirling the pan occasionally until it turns a deep amber color. This takes about 5 to 8 minutes. Watch carefully to prevent burning.
- Remove the pan from the heat. Carefully whisk in the vegan butter until fully melted and combined. The mixture will bubble vigorously.
- Slowly pour in the coconut milk while whisking constantly until smooth.
- Return the pan to low heat and cook for 1 minute, stirring continuously.
- Remove from heat and stir in the vanilla extract and salt.
- Let the sauce cool slightly before using. It will thicken as it cools.
Notes
- For a thicker sauce, simmer for an extra minute or two after adding the coconut milk.
- Store leftover sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently on the stovetop or in the microwave to return it to a pourable consistency.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 25
- Sodium: 80
- Fat: 9
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: vegan caramel, dairy-free caramel, coconut milk caramel, homemade caramel sauce, simple caramel