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Our Vegan Caramel Sauce Recipe

Easy Coconut-Milk Caramel Sauce | Paleo | No Refined Sugar #caramel #vegan #dairyfree

This is our bakery's GO TO caramel sauce for salted caramel sundae sauce, filling & drizzling salted caramel & turtle cupcakes, and so much more!It's easy to make and comes together quite quick. Just be sure to use a large enough pot, as I've walked away and come back to a boiled over mess many times. ;)

We're sharing this recipe so you have a refined-sugar-free caramel sauce option to make the pecan-caramel-candy recipe that we also just shared here:


  • 1 cup coconut sugar

  • 2 tbsp water

  • 1 can full fat coconut milk

  • 4 tsp vanilla

  • 1/4 tsp salt


1) Add coconut sugar and water to a medium/large pot, then cook over low heat until the sugar has dissolved.

2) Add the can of coconut milk, stir, and bring to a boil over medium heat (watch this part closely so it doesn't boil over). Cook for 10-15minutes. The longer you cook it here, the thicker your resulting caramel sauce will be.

3) Remove from heat and add vanilla and salt.

4) Let cool until thickened

5) Store in airtight container in the fridge for up to 2-3 days, or freeze for longer storage.

This sauce should thicken significantly with cooling, especially in the fridge. You can gently rewarm the sauce to make it easier to work with or for drizzling too, by gently warming in a pot on the stove, or in the microwave.

TIPS: If after cooling you find that your caramel sauce it not as thick as you'd like (like for making the pecan candy above) you can put it back in a pan and cook it longer. If it's too thick you can add some water and warm the sauce back up so the water will combine and thin out the sauce.

You can watch the full YouTube video here:


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