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Coconut Caramel Sauce

How to make easy vegan coconut caramel sauce from a can of coconut milk!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Yield 2 /3 cup


  • 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


  • *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


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

Nutrition Information

Calories: 126kcal