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Coconut Caramel

Did you know that you can make thick and completely vegan coconut caramel sauce from a can of coconut milk?

coconut caramel

1 can coconut milk

Pure vanilla extract

Sweetener of choice

Pinch of salt

Just four or five ingredients, and you’re on your way to the perfect coconut caramel sauce, good for serving with fruit, pancakes, or over my Banana Ice Cream Recipes.

And the best part is that there’s NO heavy cream and NO high fructose corn syrup required for this recipe!

Above – Watch the video how to make coconut caramel!

Step One:

Combine all ingredients except vanilla extract in a medium saucepan, and whisk everything together.

Bring to a boil, then let it boil for around 3-4 minutes.

caramel recipe

Step Two:

Turn to a simmer, and let the mixture cook down to about half its original volume, stirring as needed.

Turn off the heat, stir in the vanilla extract, and let the vegan caramel cool. Then refrigerate.

vegan caramel

The homemade coconut caramel sauce will continue to thicken overnight.

Use it as you’d use caramel sauce.

It tastes absolutely amazing over homemade Coconut Ice Cream.

coconut milk caramel

Or try it on top of this Frappuccino Recipe!

Stored in the refrigerator, the jar of vegan caramel sauce will last for at least a week.

I don’t know if it lasts longer or if it can be frozen, because I’ve never been able to keep a batch around long enough to find out!

How To Make Homemade Caramel From A Can Of Coconut Milk (Easy Recipe)
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Coconut Caramel Sauce

How to make easy vegan coconut caramel sauce from a can of coconut milk!
5/5 (18)
Total Time 1 hour 10 minutes
Yield 2 /3 cup

Ingredients

  • 13.5 oz coconut milk (Coconut-free recipe here)
  • 1/3 cup pure maple syrup, honey, or agave
  • 1/4 cup brown sugar OR simply increase the above liquid sweetener to 2/3 cup
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • optional 1 tbsp butter-type spread or coconut oil, for richer flavor

Instructions

  • *Use the brown sugar (or coconut sugar) if you want more of a caramel flavor; however using all liquid sweetener still yields delicious results. Make sure to buy full-fat canned coconut milk, not lite or coconutmilk beverage.
    Combine all ingredients except the vanilla extract in a medium saucepan. Bring to a boil. Let it boil for around 3-4 minutes, stirring continuously, then lower to a simmer. Let it simmer—stirring as needed—until it cooks down to about half its volume and thickens. This usually takes around 50-60 minutes, depending on your climate, stove, and the fat content in your particular can of coconut milk. Turn off the heat, stir in the vanilla, and let it sit for about an hour. Cover and refrigerate overnight – it continues to thicken as it sits.
    Instant Pot Version: Combine all ingredients except vanilla in the instant pot, and use the sauté setting. Bring to a boil, stirring occasionally, and let cook down until thick, about 20 minutes. Turn off, and stir in the vanilla. Thanks to reader Jaclyn for creating this version and commenting to let us know it can be made in an instant pot!
    View Nutrition Facts

Notes

Also be sure to try this recipe for Coconut Whipped Cream.
 

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Published on March 2, 2017

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113 Comments

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  1. Millie says

    MMMMMM. 🤤
    That looks sooooooo good! Can you replace the coconut milk with cow/goat milk? And the butter type spread with cow butter? I’m going to try this for on top of a frapicchino.
    Please get back to me ASAP!
    Millie.

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