This delicious fool-proof vegan caramel sauce will be your go-to caramel from now on. Superior to store-bought caramel, with no added funky ingredients. Creamy, smooth, and sweet it’s a perfect topping for any dessert.
Cravings for caramel? Check out my Real Deal Southern Caramel Cake Recipe, Caramel Apple Cheesecake Recipe, and this easy Caramel Popcorn.
Why you’ll love this
Sweet & Delicious – No overwhelming coconut flavor, just a sweet and creamy caramel. Try not to eat this by the spoonful!
So Many Uses! Drizzle a bit on your morning pancakes or waffles. Drizzle a bit in your coffee or tea to add sweetness.
This recipe also comes from the amazing new cookbook Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts from my friend Esteban Castillo who has the best website Chicano Eats.
Just six ingredients to create a creamy coconut caramel sauce. Just make sure you buy coconut milk and not coconut cream.
- Full-Fat Coconut Milk
- White & Light Brown Sugar
- Pure Vanilla Extract
- Baking Soda
- Diamond Crystal Kosher Salt
How To Make Vegan Caramel Sauce
In a stockpot, place the coconut milk over medium heat. Once all the fat has melted, whisk in both sugars, the vanilla, baking soda, and salt, and let the mixture come to a boil, for about 10 to 12 minutes.
When the mixture has reached a boil, reduce the heat to medium-low and simmer until the caramel is dark brown and easily coats the back of a spoon, 37 to 42 minutes, stirring only occasionally.
Let cool completely, then pour into a jar, straining out any leftover little bits of brown sugar to ensure that the sauce is totally smooth. Let it sit in the refrigerator overnight so the flavors develop further.
Storing Vegan Caramel Sauce
Store your coconut caramel sauce in an airtight container or mason jar in the refrigerator for up to 3 – 4 weeks.
To Freeze: If you need to store your caramel sauce for a longer length of time, freeze it in a freezer-safe container (not glass) for up to 3 months. Thaw overnight in the refrigerator before serving or reheating.
Reheating: For reheating a larger amount, simply warm in a pan on the stove. A smaller amount can be warmed in the microwave in 30-second intervals.
Ways To Serve This
While this caramel sauce tastes absolutely divine straight from the spoon, eating a jar of coconut caramel sauce may not be ideal. Use this sauce to elevate any dessert or drink.
Drizzle It on:
- Ice cream
Add It to different recipes:
- As a dip
Garnish these with the sauce:
- Hot Chocolate
- Cider & Tea
- Martinis & other adult beverages
Expert Tips And FAQs
This coconut caramel sauce makes a wonderful holiday gift as well. Store them in a cute mason jar or a glass jar with a sealable lid, wrap them with some ribbon and hand them out.
Patience is key when creating this caramel sauce. If your caramel sauce isn’t a similar color as mine, then it likely wasn’t cooked long enough.
It is, there are no dairy or animal products in this coconut caramel sauce recipe.
If you want to use another type of milk, use whole or full-fat milk as a replacement for canned coconut milk.
More delicious dessert recipes from GBC
- Apple Fritter Bread
- Homemade Cranberry Sauce
- Pineapple Coconut Cake Recipe
- Real Deal Southern Caramel Cake Recipe
- Grilled Peaches with Caramel Sauce
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Dairy-Free Coconut Caramel Sauce
- 2 13.5 ounce Cans Full-Fat Coconut Milk
- 1 cup Granulated White Sugar
- 3/4 cup Light Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Diamond Crystal Kosher Salt or 1/8 teaspoon Fine Sea Salt
- In a stockpot, place the coconut milk over medium heat. Once all the fat has melted, whisk in both sugars, the vanilla, baking soda, and salt, and let the mixture come to a boil, for about 10 to 12 minutes.
- When the mixture has reached a boil, reduce the heat to medium-low and simmer until the caramel is dark brown and easily coats the back of a spoon, 37 to 42 minutes, stirring only occasionally (over stirring with cause it to crystallize).
- Let cool completely, then pour into a jar, straining out any leftover little bits of brown sugar to ensure that the sauce is totally smooth. Let it sit in the refrigerator overnight so the flavors develop further.
- This caramel should be stored in an airtight jar or container in the refrigerator; it will keep for 3 to 4 weeks if stored properly.
TAYLER ROSS says
I made this caramel sauce last night to go with dessert and it was incredible! Thanks so much for sharing the recipe!
Never buying caramel sauce again! This was so good! Love that it’s made with coconut milk!
Amanda Wren-Grimwood says
What a delicious idea! Although I am not vegan, this is great way to make a sauce with store cupboard ingredients too.