Salted Caramel Sauce (Vegan, Dairy-Free, Paleo)
A healthier take on salted caramel sauce that's made from coconut milk and coconut sugar. It's sweet, golden, gooey and you'll never taste the difference!
Servings: 8 servings
- 13.5 oz coconut milk full fat
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 1 tsp coconut oil
- 1 tsp vanilla extract
Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.
Serve the sauce warm or refrigerate in a sealed glass jar.
- This recipe makes approximately 1 cup caramel sauce.
The caramel sauce will stay good for about 2 weeks in the refrigerator.
I receive a lot of questions on the coconut milk I use. I use this brand of coconut milk for all my recipes.
Calories: 184kcal | Carbohydrates: 25.3g | Protein: 0.6g | Fat: 9.9g | Saturated Fat: 8.6g | Sodium: 30mg | Sugar: 24.1g