Fall is officially here and I’m excited! The leaves are changing color, people are pulling out sweaters, and fresh apples are everywhere. In honor of my favorite season I decided to celebrate by making something delicious, a Vegan Coconut Caramel Sauce. With hints of coconut, this sweet and smooth caramel is a delight in every spoonful.
In order to make this caramel sauce I needed to start with the perfect ingredients. Traditional caramel requires dairy with a high fat content, such as heavy cream. One of the best substitutes (I’ve found) for heavy cream is Full Fat Coconut Milk. Coconut’s naturally rich fat content makes it both versatile and delicious.
The result? Coconut + Sugar + Vanilla + Salt = Magic
- In a nonstick sauce pan add the coconut milk fat. Refrigerate 2 (unshaken) cans of full fat coconut milk overnight. Scoop the fat out of the top of each can (together it should equal about 1-1/2 cups).
- Add in the sugar, vanilla, salt and whisk well. Bring to a boil, over medium-high heat, whisking occasionally.
- Once the mixture begins to bubble, reduce the heat to a low boil and cook for 35-45 minutes. Whisk fully every couple of minutes until the sauce has reduced by half. Around the 30 minute mark, the color should darken and texture begin to thicken. The longer you allow the sauce to cook, the thicker it will become.
- Allow caramel to cool slightly and use immediately, or transfer to an airtight container.
note: refrigerate in an airtight container, for up to 2 weeks—reheat to soften, if desired