If you have a sweet tooth but want to keep things plant-based, you are going to absolutely fall in love with this Vegan Caramel Sauce with Coconut Milk Recipe. It’s a rich, luscious sauce that perfectly balances creamy coconut flavors with the warm, buttery notes of caramel—without a hint of dairy! Whether drizzled over desserts or stirred into your morning oatmeal, this sauce will quickly become your go-to for adding a delightful, indulgent touch to all sorts of treats.
Ingredients You’ll Need
This recipe calls for just a few simple, wholesome ingredients that come together effortlessly to create a smooth and flavorful caramel sauce. Each ingredient plays a crucial role—whether it’s the sugar transforming into golden caramel, the coconut cream lending velvety texture and tropical depth, or a pinch of salt to enhance that perfect sweet-savory balance.
- Granulated sugar (1 cup): The star for caramelization, it melts and transforms into that signature rich amber color; coconut sugar works beautifully too for a more caramel-like depth.
- Full-fat coconut cream (1 cup): Adds the creamy, lush texture and subtle coconut richness that make this sauce uniquely vegan and irresistibly smooth.
- Vanilla paste (1 tsp): Enhances the natural sweetness and adds a warm, aromatic note that makes the sauce taste extra luxurious.
- Sea salt (large pinch): Balances the sweetness perfectly, giving the caramel a delightful depth and a hint of complexity.
How to Make Vegan Caramel Sauce with Coconut Milk Recipe
Step 1: Warm Your Coconut Cream
Before you start caramelizing sugar, it’s a great idea to warm your coconut cream slightly in the microwave for about a minute. This helps prevent shocking the hot sugar later on and makes combining ingredients smoother. Trust me, this little pre-step makes your sauce silkier and easier to work with.
Step 2: Begin Melting the Sugar
Pour your granulated sugar into a medium, heavy-bottomed pot or a large deep skillet, spreading it evenly across the surface. Heat over medium heat for 2 to 5 minutes, watching closely as the edges start to melt and take on a beautiful caramel color. Resist stirring at this stage—let the sugar do its magic gently on its own.
Step 3: Help the Sugar Melt Evenly
Once the edges of the sugar begin to caramelize, turn the heat down to medium-low. Use a spatula to carefully push the melting sugar toward the center, encouraging the rest to melt without stirring aggressively. Avoid splashing sugar on the sides to prevent crystallization. This process takes about 3 to 5 minutes and is key for that smooth, even caramel base.
Step 4: Add the Coconut Cream
Remove the pot from the heat temporarily and slowly pour in your warm coconut cream. The mixture will bubble and hiss—don’t be alarmed, this is normal! Once the bubbling calms down, stir gently and return the pan to low heat. This step transforms your caramel into a creamy, luscious sauce.
Step 5: Simmer to Perfection
Let the mixture simmer on low for another 1 to 2 minutes. Stir occasionally to dissolve any sugar crystals that might have solidified, ensuring your sauce stays perfectly smooth and glossy.
Step 6: Final Flavor Touches
Remove your caramel sauce from the heat and stir in the vanilla paste and a pinch of sea salt. These final touches elevate the sauce by deepening its flavor and adding a balanced sweetness that is utterly addictive.
Step 7: Cool and Store
Transfer your gorgeous vegan caramel sauce to a heat-proof container and let it cool at room temperature. Once cooled, seal it airtight and store it in the fridge—remember, it will thicken as it cools, so a quick warm-up before serving might be needed.
How to Serve Vegan Caramel Sauce with Coconut Milk Recipe
Garnishes
This sauce is fantastic topped with a sprinkle of toasted coconut flakes or a pinch of flaky sea salt right before serving. These simple garnishes enhance the tropical notes and add wonderful texture contrasts.
Side Dishes
Vegan caramel sauce pairs beautifully with a range of dishes from classic plant-based ice creams, roasted fruits like pears and apples, to pancakes and waffles. It brings a caramelized warmth that makes every bite feel special.
Creative Ways to Present
Try swirling this sauce into your vegan latte or drizzle it over chia pudding or a bowl of fresh berries. You can even use it as a dip for apple slices or as a decadent filling in homemade pastries. The possibilities are as endless as your sweet cravings!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your vegan caramel sauce in an airtight jar or container in the refrigerator. It will last for up to two weeks, making it perfect to prepare ahead for any occasion when you need a quick hit of deliciousness.
Freezing
If you want to keep the sauce longer, freezing is an option. Pour it into a freezer-safe container and freeze for up to three months. Thaw overnight in the fridge before use.
Reheating
To bring your caramel sauce back to pouring consistency, gently warm it in a saucepan over low heat or microwave it in short bursts, stirring in between. It will loosen beautifully without losing its vibrant flavor.
FAQs
Can I use coconut sugar instead of granulated sugar?
Yes! Coconut sugar adds a deeper, more molasses-like flavor, which works wonderfully. Keep in mind it may darken the sauce more and the melting time might vary slightly.
Why warm the coconut cream first?
Warming the coconut cream prevents the hot caramelized sugar from seizing when it’s added, ensuring a smooth texture without lumps or crystallization.
Is this caramel sauce shelf-stable at room temperature?
No, because it contains coconut cream, it is best stored in the refrigerator and used within two weeks for freshness and safety.
Can I make this recipe with light coconut milk?
Full-fat coconut cream is best as it provides the rich, creamy texture needed for caramel sauce. Light coconut milk is too thin and will affect the consistency.
How thick will the sauce get when cooled?
The sauce thickens quite a bit and becomes more like a spreadable fudge when chilled. Simply warm it slightly before pouring if you prefer a runnier consistency.
Final Thoughts
There’s something so comforting and nostalgic about caramel, and this Vegan Caramel Sauce with Coconut Milk Recipe captures all that magic in a deliciously dairy-free way. It’s easy, made with just a handful of ingredients, and utterly versatile for your favorite desserts or snacks. I can’t wait for you to try it and watch it become your kitchen staple for a cozy, sweet treat anytime!
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Vegan Caramel Sauce with Coconut Milk Recipe
- Total Time: 20 minutes
- Yield: 1 cup (approximately 1 serving as a sauce portion)
- Diet: Vegan
Description
This rich and creamy Vegan Caramel Sauce recipe uses full-fat coconut cream and granulated sugar to create a luscious, dairy-free caramel perfect for drizzling over desserts, stirring into coffee, or enjoying by the spoonful. It is easy to make on the stovetop and features a hint of vanilla and sea salt to enhance its flavor profile.
Ingredients
Ingredients
- 1 cup granulated sugar (200g) or coconut sugar
- 1 cup room temperature full-fat coconut cream (e.g., Whole Foods 365 Brand)
- 1 tsp vanilla paste
- 1 large pinch sea salt (about ⅛ tsp)
Instructions
- Warm the Coconut Cream: If making caramel for the first time or seeking more reliable results, heat the coconut cream in the microwave for about 1 minute until warm, which helps prevent seizing when added to the hot sugar.
- Melt the Sugar: Add the granulated sugar to a medium heavy-bottom pot or large, deep skillet. Shake the pan gently to spread the sugar evenly in a single layer over medium heat. Heat without stirring for 2-5 minutes until the edges begin to caramelize.
- Caramelize the Sugar: Reduce heat to medium-low when caramelization starts. Gently push the melting sugar from the edges toward the center using a spatula, avoiding splashing sugar on the pot sides to prevent crystallization. Continue melting and stirring until the sugar turns a rich amber color, about 3-5 minutes.
- Add Coconut Cream: Remove the pot from heat temporarily. Slowly add the warm coconut cream to the caramelizing sugar. The mixture will bubble vigorously for 20-30 seconds. Once bubbles subside, stir to combine, then return the pot to low heat.
- Simmer and Smooth: Simmer for 1-2 minutes while stirring occasionally until the sauce is smooth and any hardened sugar pieces dissolve completely.
- Finish the Sauce: Remove from heat and stir in the vanilla paste and sea salt for flavor balance.
- Cool and Store: Transfer the vegan caramel sauce to a heat-proof container and let it cool at room temperature. Once cooled, store the sauce in an airtight container in the refrigerator. Note that the sauce will thicken considerably as it cools.
Notes
- Using coconut sugar will result in a deeper, more caramel-like flavor but may alter the color and texture slightly.
- Warming the coconut cream before adding it helps prevent the caramel from seizing and makes mixing easier.
- This caramel sauce is perfect for drizzling over vegan desserts, ice cream, or incorporating into beverages.
- Store refrigerated in an airtight container for up to 2 weeks; reheat gently before serving if it becomes too thick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
