Learn how to make delicious Vegan Caramel Sauce with coconut cream. This awesome recipe is not only dairy-free but also uses no refined sugar so it is clean eating and paleo-friendly.
About My Vegan Caramel Sauce
This easy vegan caramel sauce recipe absolutely amazing! Just 2 ingredients (plus 2 optional ingredients) produce a delicious, creamy and sweet condiment that is dairy-free, vegan, clean eating and paleo-friendly.
How to Make Vegan Caramel Sauce
Making this dairy-free caramel sauce really couldn’t be easier than this. You simply combine the coconut palm sugar, coconut cream, and salt in a saucepan, bring it to a boil over medium heat, and then reduce it to a simmer until it reaches your desired consistency. Then you stir in some vanilla extract for some extra flavour. The results will be a beautiful velvety sauce with a hint of salt and vanilla.
I always bought Aroy-d coconut cream in Thailand when I was first developing this coconut cream caramel recipe. It contains nothing but coconut and water – no preservatives, thickeners — which is wonderful. You can also use 2 cans of full fat coconut milk. Chill them for at least 1 day, then scoop out just the thickened coconut cream part that collects on top of each can.
I believe the carton does not contain BPA lining. You can purchase this same brand on Amazon!
As the mixture cools, it will harden. If you don’t intend on using it right away, you can pour it into a sealable jar and keep it in the fridge until you are ready to use it. Then, you can just warm it in the microwave or in a bowl set over a pot of simmering water until it reaches a pourable consistency.
Testing the Caramel
To quickly test what the consistency of my vegan salted caramel sauce will be like once it cools, I spread a small amount on a saucer that I’ve previously frozen. If the caramel thickens right away, or if I can run my finger through and a line stays, it’s ready.
You can also put a few drops of sauce in a glass of ice water. If it is still like thin vegan caramel syrup, the drops will just disperse into the water. If they drop down to the bottom, you have thick vegan caramel.
For things like this chocolate bark, I want a stiffer, firmer salted caramel. A softer consistency is perfect for drizzling on desserts as a caramel topping or even for vegan caramel apple dip.
There really is no limit to the uses of this easy and yummy vegan coconut caramel sauce.
You can use it in or on top of ice cream, for baking other dessert-like cookies and cakes, and even to flavor your coffee or lattes. Here are some ideas for how to use this vegan caramel sauce.
How to Use Vegan Caramel Sauce
There is a multitude of ways to enjoy vegan caramel sauce. Here are a few:
- Drizzle it on top of dense chocolate brownies before sprinkling it with a little flaked sea salt and chopped pecans for a turtle-inspired brownie.
- Serve it as a dipping sauce with apple wedges.
- Use it as a filling for homemade truffles.
- Drizzle it over slices of homemade cheesecake for an attractive finish.
- Make a caramel apple oatmeal for breakfast with diced apple, cinnamon, caramel, and toasted walnuts on top.
- Serve it on top of your favourite homemade fruit crumble.
- Whisk some into a mug of hot chocolate for some extra sweetness and a caramel undertone.
- Drizzle it on top of cakes with buttercream as a finishing touch before serving them.
- Mix it with apples for a caramel apple pie filling.
- Spoon it over scoops of ice cream along with your other garnishes like chocolate sauce, maraschino cherries, nuts, and sprinkles for homemade sundaes.
Looking for More Vegan Dessert Recipes? Try These:
How to Make Vegan Caramel Sauce
- 1 cup coconut/palm sugar see notes*
- 1 cup coconut cream
- 1/4 teaspoon sea salt
- 1-2 teaspoons vanilla extract
Place palm sugar paste, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
Stir vanilla extract into finished caramel sauce. Fill into an airtight container.
The coconut caramel sauce may harden as it cools. To make it pourable or dippable again, warm it a little in a water bath or in the microwave.
*I used the soft palm sugar paste, that you'll find in Asia. Granulated coconut sugar works as well, but will produce a darker caramel sauce.
You can also use white or brown cane sugar, but it won't be paleo then.