Desserts
Sauces

Coconut Caramel

This vegan coconut caramel sauce is silky, smooth and very easy to make. It tastes amazing on ice cream, in recipes, in coffee- the possibilites are endless.

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a spoon that has dipped into a bowl of coconut caramel.

Why You’ll Love This Recipe

  • Coconut Caramel is made with five simple ingredients.
  • It comes together in just under 30 minutes.
  • As written, this recipe is plant-based, vegan, dairy free and gluten free.
  • Tastes just like caramel-without the dairy.
  • It’s creamy, smooth and silky.
  • Enjoy it on top of ice cream, in recipes or add it to your favorite coffee.
  • Try adding it into my dairy free Klondike Bars!

Ingredients And Substitutions

These are the main ingredients and substitutions for Coconut Caramel. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this recipe is made with coconut cream from a can. This is different than coconut milk from a can and different from coconut milk from the carton. It must be coconut cream.

Coconut sugar is the sweetener and is what gives this caramel that lovely texture! You can sub for brown sugar or even cane sugar, but technically this won’t be vegan anymore.

Maple syrup also adds sweetener and also works with the sugar to caramelize and create that lovely texture.

Vanilla extract is just an addition that adds flavor, if you don’t have it on hand, don’t sweat it.

And a touch of salt helps to balance out all the flavors.

all the ingredients that you need to make this recipe in individual containers.

How To Make

ONE: Start by adding all the ingredients to a sauce pan and mix over medium to low heat. Stirring occasionally for about 25-30 minutes or until the mixture has thickened. Remove from heat and let cool before pouring into a storage container.

Tips And Tricks

I highly recommend refrigerating your coconut cream prior to using it. For this recipe you don’t want to use any liquid that comes in the can, only the solids. Placing it in the fridge before hand makes it easier to separate the two.

You know the sauce is done when the caramel sauce coats the back of a spoon.

the coconut caramel sauce after heating for 30 minutes.

How To Serve And Store

Serve this coconut caramel sauce on top of ice cream, in recipes or enjoy in your favorite coffee drink. The possibilities are endless.

Store in an airtight container in the fridge and enjoy up to 3 weeks. Reheat it in the microwave or on the stovetop again.

a spoon pouring out the coconut caramel sauce

Taste And Texture

This coconut caramel sauce tastes just like caramel but with a coconut flavoring.

The texture is smooth, thick, creamy and silky-just like caramel.

Frequently Asked Questions

Is this sauce vegan?

Yes, this sauce is vegan, dairy free and plant based.

How long will this sauce last for?

If stored properly, this sauce can last up to 3 weeks in the fridge. Reheat it in the microwave or on the stovetop.

Why didn’t my sauce thicken up?

You didn’t heat it long enough. Place it back on the stovetop and heat it on low heat until it has thickened. Use the back of a spoon and you know it’s done once the sauce coats it without falling off.

Other Recipes You May Like

If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Coconut Caramel

This vegan coconut caramel sauce is silky, smooth and very easy to make. It tastes amazing on ice cream, in recipes, in coffee- the possibilites are endless.
Pin Recipe
PREP TIME:
5 minutes
COOK TIME:
30 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 1/2 cup coconut sugar
  • 13.5oz can of coconut cream, solid parts only  
  • 3 tbsp maple syrup 
  • 1 tsp vanilla extract
  • Pinch of salt 

SCALE:

1X

YIELDS:

1/2 cup caramel sauce

Directions

  1. I recommend refrigerating the can of coconut cream at least 4 hours before starting. This makes it easier to separate the solids from the liquids. Refrigerate it upside down.
  2. When ready, start by adding all the ingredients to a sauce pan and mix over medium to low heat.
  3. Stirring occasionally for about 25-30 minutes or until the mixture has thickened. Use the back of a spoon and once the caramel sauce coats it without falling off it's done.
  4. Remove from heat and let cool before pouring into a storage container.

Notes

  • I highly recommend refrigerating your coconut cream prior to using it. For this recipe you don't want to use any liquid that comes in the can, only the solids. Placing it in the fridge before hand makes it easier to separate the two.
  • You know the sauce is done when the caramel sauce coats the back of a spoon.

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