Description
This 4-Ingredient Dairy Free Caramel Sauce is a rich and velvety sweet topping made with simple, natural ingredients. Perfect for those who prefer dairy-free options, it combines creamy full-fat coconut milk with coconut sugar, vanilla extract, and a touch of sea salt to create a luscious caramel sauce ideal for drizzling over desserts, ice cream, pancakes, or incorporating into recipes that call for a dairy-free caramel flavor.
Ingredients
Caramel Sauce Ingredients
- 1 (13.5 oz) can full-fat coconut milk
- ¾ cup coconut sugar
- ½ teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Simmer: Place the full-fat coconut milk and coconut sugar in a small saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently to prevent burning. Continue simmering and stirring for about 25-30 minutes until the sauce thickens and takes on a dark brown caramel color.
- Stir: Remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt thoroughly. Taste the sauce and add a little more salt if desired to balance the sweetness.
- Chill: Pour the caramel sauce into a sealable glass container. Allow it to cool completely in the refrigerator for 1-2 hours, during which the sauce will thicken further. Store the sauce refrigerated and use within 2 weeks for optimal freshness.
Notes
- Keep an eye on the sauce as it simmers and stir every 5 minutes to prevent the sugar from sticking or burning. If sugar crystallizes on the sides, whisk gently to incorporate back into the sauce.
- Any brand of canned full-fat coconut milk can be used, but shaking the can well before opening ensures even consistency.
- This sauce thickens as it cools; warm gently if you want a pourable texture again.
