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Vegan Caramel Sauce

By Kathy PatalskyPublished 10/29/2012This silky, rich, fluffy, sticky vegan caramel sauce is made using just two main ingredients: coconut sugar and coconut cream from coconut milk!
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Servings: 4 servings
Author: Kathy Patalsky


  • 4 tablespoon coconut sugar **** Another vegan sugar can be used if needed. Try turbino raw sugar. Larger sugar crystals will take longer to melt though.
  • 2 ½ tablespoon coconut cream (white park of chilled coconut milk)
  • teaspoon vanilla extract (optional)
  • pink of sea salt (optional)


  • Add the ingredients to a small sauce pan over low heat. Stir with a wooden spoon until the coconut cream has melted.
  • Turn the heat to high and continue stirring briskly until the mixture reaches a brisk boil. Stir as the mixture bubbles for about 30-60 seconds. Then reduce the heat back to low. Continue stirring, over low heat for another 2-4 minutes.
  • Pour the caramel into a small cup and place in the fridge. Allow the caramel to chill at least an hour before serving as a dip or drizzle. For sticky caramel, allow the caramel to chill overnight. Tip: For super sticky caramel, allow a few more seconds over high heat and another minute or so over low heat.

Nutrition Estimate

Calories: 67kcal