This easy vegan caramel sauce has a base of coconut cream, brown or coconut sugar, and one other simple flavoring ingredient to create a delicious party-in-your-mouth experience! Less than 10 minutes from start to finish!
1cupCoconut creamor use just the creamy part from the top of a can of chilled full fat coconut milk
½cupbrown sugar (packed)or ½ cup coconut sugar
Measure your canned coconut cream and brown sugar or coconut sugar into a small pot.
Bring to a boil while stirring occasionally to avoid burning until coconut cream and sugar liquefy completely.
Once boiling, reduce heat slightly and allow mixture to simmer. It will bubble and get a bit frothy and that is perfect. Simmer for about 7-8 minutes or a little longer if desired.
Allow to cool slightly to thicken (and also to avoid burning your tongue!).Total yield: about ¾ cup
Total yield: About ¾ cupDo you love salted caramel? You can add a pinch of salt while making this vegan caramel, or you can wait until after and sprinkle sea salt flakes over whatever you're eating!Storing Vegan Caramel Sauce: You can keep this vegan caramel in the refrigerator for up to a week. It does thicken even more when chilled (especially the brown sugar option) but warm it for just a few seconds in the microwave or just rest a sealed container in hot water for a couple of minutes...and it's back to that wonderful thick-sauce consistency!Don't have coconut cream?Just use the creamy part of the top of the can of full fat coconut milk. Be sure not to shake the can before doing this. It's even easier to separate if the can of coconut milk is chilled.