Dairy Free Caramel Sauce

This delicious fool-proof coconut 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.

Full-Fat Coconut Milk

White & Light Brown Sugar

Pure Vanilla Extract

Baking Soda

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Ingredients

Diamond Crystal Kosher Salt

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1

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.

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Coconut Caramel

2

Let the mixture come to a boil, for about 10 to 12 minutes.

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Coconut Caramel

3

When the mixture has reached a boil, reduce the heat and simmer until the caramel is dark brown and coats the back of a spoon, 37 to 42 minutes, stirring only occasionally.

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Coconut Caramel

4

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.

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Coconut Caramel

5

Let it sit in the refrigerator overnight so the flavors develop further.

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Coconut Caramel

5

Carefully, run a butter knife or small spatula around the edge of the cake in the pan. Unmold the cake by inverting the cake pan over a serving plate and gently lifting the pan away from the cake.

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Coconut Caramel