Dairy Free Caramel Sauce
A delicious dairy-free caramel sauce to pour over desserts or use as a dipping sauce. This 15 minute recipe is made without corn syrup or refined white sugar, is great for anyone with food allergies, and includes a coconut-free option.
Ingredients
- 13.5 oz can full-fat coconut milk
- 5 tablespoons maple syrup
- 3 tablespoons dark or light brown sugar or coconut sugar
- 2 tablespoons refined coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon diamond crystal kosher salt, to taste or sea salt
Instructions
- Whisk together the canned coconut milk, maple syrup, brown sugar, and refined coconut oil in a medium saucepan. As the pot heats up, the coconut milk and oil will start to melt (if they are solid). Bring to a boil over medium-high heat.
- Reduce to medium heat and continue to let the mixture boil for 15 minutes, stirring occasionally so it doesn't boil over, until your sauce has reduced by about half. If you want a thick caramel sauce, cook for an additional 5 minutes.
- Remove from the heat and stir in the vanilla extract and salt. The caramel sauce will continue to thicken as it cools. Makes about 1 1/2 cups.
Notes
Let the caramel sauce cool to room temperature, then store it in an airtight container or jar in the fridge for up to 2 weeks.
It has the best pourable texture at room temperature or when gently heated.