It’s here: dairy-free coconut milk caramel. This sweet dessert sauce opens up a whole new world of delectable opportunities, and I’m excited. It comes just in time for Halloween and the upcoming holiday season too.
Now, I’m not the first (or even near the first) to make coconut milk caramel sauce and therefore, am not reinventing the wheel here. But, it is something I’ve been wanting to experiment with and eventually share. So, this is my interpretation and what worked for me.
This simple recipe consists of only four ingredients: coconut milk, coconut sugar, sea salt and vanilla extract. That’s it and it truly couldn’t be easier! It’s a little bit darker in color than traditional caramel, but this is due to the coconut sugar. And, the flavor is amazing! It had me ranting and raving.
Meanwhile, be sure to circle back next week when I share a delicious dessert recipe featuring this lovely caramel.
Interested in a different style caramel? Check out my salted almond caramel dip. It’s an oldie, but a goodie. And, for another treat idea, take a look at my pumpkin spice chocolate sunbutter bars that I shared on the blog, Rubies & Radishes.
Cheers and enjoy!
Dessert just got better with this super easy dairy-free coconut milk caramel sauce. Only 4 ingredients and no refined sugar!
- 13.5 oz can full-fat coconut milk
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
Add coconut milk, coconut sugar and sea salt to a medium saucepan over medium-high heat. Stir with a whisk. Bring to a boil, then reduce heat to medium-low and simmer about 30-35 minutes, whisking occasionally. Caramel is done when it's reduced by half, a dark amber color and can coat the back of a spoon.
Remove from heat and stir in the vanilla extract. Pour into a glass jar and cool completely, uncovered. Once cooled, cover and store in the refrigerator. Yields about 3/4 cup.
Caramel will firm up in the fridge. To soften, place jar in a hot water bath for several minutes and then stir.