Dairy-Free Coconut Caramel Sauce
This delicious fool-proof coconut caramel sauce is creamy, smooth, and sweet it's a perfect topping for any dessert.
Servings: 2 cups
Calories: 704kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 2tablespoons | Calories: 704kcal | Carbohydrates: 181g | Protein: 0.1g | Fat: 0.3g | Sodium: 161mg | Potassium: 115mg | Sugar: 180g | Calcium: 70mg | Iron: 1mg