Name: Vegan Coconut Milk Caramel Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 cup granulated sugar (200g) or coconut sugar (see notes); 1 cup room temperature full fat coconut cream; 1 tsp pure vanilla extract; 1 large pinch sea salt (about ⅛ tsp)

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Introduction

This vegan caramel sauce is rich, creamy, and made with coconut cream for a smooth texture. Perfectly sweet with a hint of salt, it’s an ideal topping for desserts or a dip for fruit. It comes together quickly and is a great plant-based alternative to traditional caramel.

A close-up view inside a clear glass jar filled with thick, shiny caramel sauce. The sauce is a rich, smooth orange-brown color and is swirling in a spiral shape as it is being poured or dripped back into the jar, creating a glossy, creamy texture with a raised center loop. The jar sits on a white marbled surface, and the caramel sticks slightly to the jar's inner rim, showing its thick consistency. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar (200g) or coconut sugar
1 cup room temperature full fat coconut cream
1 tsp pure vanilla extract
1 large pinch sea salt (about ⅛ tsp)

Instructions

Step 1: If this is your first time making caramel or want more foolproof results, warm the coconut cream in the microwave for about 1 minute until warm.
Step 2: Add the granulated sugar to a medium heavy-bottom pot or large deep skillet, spreading it into an even layer.
Step 3: Heat over medium heat for 2-5 minutes without stirring until the edges begin to caramelize. Then reduce heat to medium-low.
Step 4: Gently push the sugar from the edges toward the center with a spatula to help the rest melt, avoiding splashing sugar on the sides. Continue until it turns a nice amber color, about 3-5 minutes.
Step 5: Remove the pot from heat. Slowly add the room temperature coconut cream. The mixture will bubble up for 20-30 seconds. Stir once it calms down.
Step 6: Return to low heat and simmer for 1-2 minutes, stirring occasionally until smooth. If any sugar solidifies, keep heating gently until it melts.
Step 7: Remove from heat and stir in the vanilla extract and sea salt.
Step 8: Transfer the sauce into a heat-proof container and allow it to cool at room temperature.
Step 9: Once cool, store in an airtight container in the fridge. The sauce will thicken considerably as it cools.

Tips & Variations

Use coconut sugar for a deeper caramel flavor, but be aware it may take slightly longer to melt.
Warm the coconut cream before adding to prevent the caramel from seizing or hardening.
Adjust salt amount to taste for a salted caramel variation.
For a thinner sauce, gently warm the refrigerated caramel before serving.

Storage

Store your vegan caramel sauce in an airtight container in the refrigerator for up to 2 weeks. It will thicken as it cools, so reheat gently in the microwave or warm water bath to return it to a pourable consistency before use.

How to Serve

A close-up view of a glass jar filled with smooth, rich golden-brown caramel sauce being swirled from above into a tight, glossy spiral inside the jar, showing the thick, creamy texture and shiny surface with a bit of caramel dripped along the jar’s rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

This recipe is designed for coconut cream to keep it vegan. Using regular cream would change the flavor and make it non-vegan. For a dairy-free version, stick to full fat coconut cream.

Why is the caramel sauce grainy or crystallizing?

Crystallization happens when sugar is disturbed while melting or when sugar splashes on the pot’s sides. Avoid stirring during melting and carefully push melted sugar from edges. Using a clean pot also helps prevent crystals.