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Vegan Caramel Sauce with Coconut Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 65 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: About 1 1/4 cups of caramel sauce 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Description

This easy and rich vegan caramel sauce made with just four simple ingredients—granulated sugar, full-fat coconut cream, vanilla extract, and sea salt—is silky smooth and perfect for drizzling over ice cream, desserts, or adding to coffee. Its straightforward method yields a decadent, dairy-free caramel that’s a fantastic plant-based alternative to traditional recipes.

Ingredients

Scale

Caramel Sauce Ingredients

  • 1 cup granulated sugar (200g) – or coconut sugar as an alternative
  • 1 cup room temperature full fat coconut cream (such as Whole Foods 365 Brand)
  • 1 tsp pure vanilla extract
  • 1 large pinch sea salt (about ⅛ tsp)

Instructions

  1. Warm the coconut cream: Before starting the caramel, heat the coconut cream in the microwave for about 1 minute until warm to ensure smoother incorporation later.
  2. Heat the sugar: Add the granulated sugar to a medium heavy-bottomed pot or large deep skillet. Shake the pan gently to distribute the sugar evenly. Heat over medium heat for 2-5 minutes until the sugar around the edges starts to caramelize, but do not stir during this time.
  3. Continue melting the sugar: Lower the heat to medium-low once edges caramelize. Using a spatula, carefully push the caramelized sugar from the edges toward the center to help melt the remaining sugar. Avoid splashing sugar on the sides, as it may cause crystallization. This process takes about 3-5 minutes until the sugar melts into a nice amber color.
  4. Add coconut cream: Remove the pot from heat temporarily. Slowly add the room temperature coconut cream, allowing the mixture to bubble up for 20-30 seconds. When the bubbling subsides, stir the mixture to combine the cream and caramelized sugar. Return the pot to low heat.
  5. Simmer and smooth out the sauce: Simmer the mixture for 1-2 minutes, stirring occasionally until it becomes smooth. If any sugar chunks solidify after adding cream, continue heating gently until fully melted.
  6. Add vanilla and salt: Remove the pot from heat and stir in the vanilla extract and sea salt to flavor the caramel sauce thoroughly.
  7. Cool and store: Transfer the vegan caramel sauce into a heat-proof container. Let it cool to room temperature. Once cooled, store it in an airtight container in the refrigerator. The sauce will thicken significantly when chilled.

Notes

  • Using coconut sugar instead of granulated sugar may result in a slightly different flavor and color but is a great alternative for a deeper caramel taste.
  • Warming the coconut cream before adding it ensures the caramel does not seize and helps with a smoother sauce texture.
  • Do not stir the sugar during the initial melting stage to avoid crystallization.
  • The sauce thickens as it cools, so if a thinner consistency is desired, gently reheat before serving.
  • Store refrigerated for up to 2 weeks in an airtight container.

Find it online: https://recipes.mbeams.com/vegan-caramel-sauce-with-coconut-milk-recipe/