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You are here: Home / Frozen Treats / Vegan Caramel Sauce

Vegan Caramel Sauce

May 17, 2013 by Mēgan 118 Comments

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This Vegan Caramel Sauce will turn any dessert into an incredible one. It’s sinfully indulgent, and will forever change the history of your vanilla ice cream. Use it as an apple pie topping, make a dairy-free caramel macchiato, or even a vegan salted caramel frappuccino! You really can’t go wrong with this silky smooth dairy-free caramel sauce. In fact, I think you’ll want to put it on everything. 

Years ago, when I created this recipe, I aspired to create a non-dairy caramel sauce that would taste like the original dairy-filled one. I didn’t know what using maple syrup and coconut sugar would produce, but I was very determined to give it a try and find out. 

The first couple times I tried developing this recipe, the batches were a little sweet – too sweet. So I scaled back on the maple syrup and coconut sugar,  and eventually found the “sweet spot” (pun intended). 

DSC_0421 (Small)

Tips for making this vegan caramel:

  • I highly, highly recommend using coconut sugar in this recipe. Coconut sugar has a wonderful caramel-like flavor, so it really adds to the richness of the sauce. I tried making this recipe once using cane sugar and didn’t care for it. Trust me, use coconut sugar!
  • When you first bring the coconut milk, coconut sugar and maple syrup to a boil, don’t leave it unattended on the stove. It can (and will) boil over if you aren’t careful. Keep an eye on it.
  • To those of you with small children in your home, please use caution when making this. I use the back burner on my stove and tell my girls to stay out of the kitchen (just to be safe)!

How to use this Vegan Caramel Recipe:

  • Spoon over ice cream
  • Add a few spoonfuls to your morning coffee (you can thank me later!)
  • Drizzle over cakes and pies
  • Hide it from your family and sneak spoonfuls straight from the jar when they aren’t looking

Try drizzling this dairy-free caramel sauce over this decadent vegan cheesecake!

Vegan Caramel Sauce

Vegan Caramel Sauce

Yield: about 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This Vegan Caramel Sauce will turn any dessert into an incredible one. It’s sinfully indulgent, silky smooth, and perfectly sweetened!

Ingredients

  • 14 ounces canned coconut milk
  • 1 cup coconut sugar (or palm sugar)
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut oil (or vegan butter)
  • 1/4 teaspoon vanilla extract
  • Small pinch of Himalayan salt or sea salt

Instructions

  1. In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, and maple syrup. Bring to a boil and then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes and then remove from heat.
  2. Whisk in the coconut oil, vanilla, and sea salt.
  3. Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into a glass airtight container (I use a canning jar). The sauce will continue to thicken (although not much) while it cools.
  4. Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.

Notes

This caramel sauce is just that – a sauce. It is fairly runny and won’t get really thick like a dairy-filled caramel will. I’ve tried simmering it for longer periods of time (40 minutes) just to test it. It does get slightly thicker, but I actually prefer the ease of a 15 minute simmer time. If you would like to simmer it longer for a thicker consistency, I suggest reducing the amount of coconut sugar used to 3/4 cup.

I highly, highly recommend using coconut sugar in this recipe. Coconut sugar has a wonderful caramel-like flavor, so it really adds to the richness of the sauce. I tried making this recipe once using cane sugar and didn’t care for it. Trust me, use coconut sugar!

When you first bring the coconut milk, coconut sugar and maple syrup to a boil, don’t leave it unattended on the stove. It can (and will) boil over if you aren’t careful. Keep an eye on it.

To those of you with small children in your home, please use caution when making this. I use the back burner on my stove and tell my girls to stay out of the kitchen (just to be safe)!

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
    Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
  • Sherpa Pink Gourmet Himalayan Salt - 5 lbs. Fine Grain
    Sherpa Pink Gourmet Himalayan Salt - 5 lbs. Fine Grain
  • Pure Vanilla Extract, Certified Organic
    Pure Vanilla Extract, Certified Organic
  • 100% Coconut Milk - 8.5 Oz (6-pack) by Aroy-D
    100% Coconut Milk - 8.5 Oz (6-pack) by Aroy-D
  • Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
    Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
  • Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 3)
    Madhava Naturally Sweet Organic Pure & Unrefined Coconut Sugar, 16 Ounce (Pack of 3)
© Mēgan Ancheta
Category: Sweet Treats
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Filed Under: Frozen Treats, Gluten Free, Paleo/Grain Free, Spreads & Condiments, Vegan Tagged With: caramel apples, caramel sauce, coffee creamer, dairy free, dessert, gluten-free, ice cream topping, paleo, recipe, refined sugar free, soy free, vegan

Previous Post: « Gluten Free Breakfast Cookies
Next Post: Dairy Free Caramel Macchiato (Paleo, vegan & refined sugar free) »

Reader Interactions

Comments

  1. Vicky

    May 18, 2013 at 12:36 am

    Hi Megan

    This IS sinful BUT in a wonderful way! Your photos are fantastic, it looks so creamy and delicious!

    And, what a great idea to just mention the dangers of cooking this near the front of the stove!

    Vicky xo

    Reply
    • Megan

      May 18, 2013 at 9:57 pm

      Hi Vicky,
      Thank you so much! I’m such a sucker when it comes to caramel. Lol… 😉
      Hugs,
      Megan

      Reply
    • Gina McMurray

      November 22, 2014 at 9:18 am

      Thank You for sharing this recipe! I am a nursing mom and had to do a TED with my little dude. I found that he’s sensitive to dairy and gluten. It was so hard to give up sweets. This definitely satisfies my cravings. Given the upcoming holidays its nice to know I have a sweet treat to share with friends. I actually never baked or made anything sweet that I didn’t have to toss out. I don’t want to miss out on pecan pie this year. Is there a similar recipe used to make pecan pie filling? I bought glute free crust so I just need a filling recipe.
      I’ll be adding this caramel sauce to my Bob’s Red Mill brownies.
      Again, Thank You so much!
      G

      Reply
      • Megan

        November 22, 2014 at 8:45 pm

        Hi Gina,
        You’re very welcome! Yes, I do have a Pecan Pie Recipe – CLICK HERE FOR THE RECIPE.
        Happy Thanksgiving!

        Reply
  2. Shirley @ gfe & AGFD

    May 18, 2013 at 5:23 am

    Oh, Megan, this is divine! I’m out of coconut sugar and have been relying on dates, honey, and bananas to sweeten, but I’m off to order some right now. This recipe is a MUST make for sure! 🙂

    xo,
    Shirley

    Reply
    • Megan

      May 19, 2013 at 12:00 pm

      I hope you enjoy it, Shirley! It’s dangerous – in all the best ways possible! 😉
      xo,
      Megan

      Reply
      • Linda

        May 28, 2013 at 10:45 am

        I have such a sweet tooth and this looks so delicious. I will drizzle over apples or over almond cake . .Thanks, can’ wait to try . .great new website

        Reply
  3. jamiemid

    May 18, 2013 at 6:19 am

    Wow, this looks fabulous, and I think I actually have everything I need to make this. What are the odds of that happening?! I am going to make this and try not to eat it all before Sunday night.

    Reply
    • Megan

      May 18, 2013 at 9:57 pm

      Oh Jamiemid, I love it when that happens! I can’t wait to hear how you like it! 😉
      Megan

      Reply
  4. Adrienne @ Whole New Mom

    May 18, 2013 at 6:59 am

    Wonderful – I’ve been wanting to make something like this. Now…for a caramel candy :).

    Reply
    • Megan

      May 18, 2013 at 9:58 pm

      Thank you Adrienne! And I agree… caramel candy has been on my mind too. I’d still like to experiment with this recipe, but my candy thermometer broke. Time for a new one! 😉
      Hugs,
      Megan

      Reply
  5. Ruth Bradford

    May 18, 2013 at 7:24 am

    Hi Megan, I am a newcomer to your blog as well as gluten-free baking. I would like to try some of your recipes; however, I am unable to print just a selection (meaning the recipe only). I can print 20 pages, 69 pages but not just the one or two for the recipe. Am I not permitted to print these recipes (copywrite infringement, etc) or is it something I am not doing to get them printed? I really enjoy reading your detailed information about breadmaking and would definitely like to be able to try it myself. Thanks in advance for your response.

    Reply
    • Heather T.

      May 18, 2013 at 9:02 pm

      Try copying the selection you want, and pasting it into Notepad or Word, and just printing that part…

      Reply
    • Megan

      May 18, 2013 at 10:24 pm

      Hi Ruth,
      🙂 I’m so glad you found me – welcome to Allergy Free Alaska! I understand your frustration when trying to print my recipes and such. I have yet to find a print recipe add-on (they are called plugins) for my website that can handle the detail I like to include. I will keep looking. Sorry for the inconvenience!
      Megan

      Reply
      • Ruth Bradford

        May 19, 2013 at 11:11 am

        Thanks Megan….hope you get what you are looking for soon. I think I will try Heather T’s option. Thanks.

        Reply
      • Ruth Bradford

        May 19, 2013 at 11:19 am

        Thanks Megan…i hope you will be able to find something soon. However, may I caution you to make sure we can print only the recipe and perhaps one picture. There would be too many pages to put into a book if all your pics and info were included. I love to READ all that info but would only want a one-page printout. For now I will use Heather T’s suggestion. Thanks a lot.

        Reply
    • Mary

      October 5, 2013 at 3:56 pm

      Ruth, I keep my email open in another window, use the copy command to copy to my email, and then I email it to myself. I have another email address that I email to, however you can email from your email to the SAME email address and it will com back to you.

      Reply
    • Jacqui Kruzewski

      August 3, 2014 at 4:55 pm

      I’m viewing this on my iPad, but I’m sure it can’t be much different on a PC……… Hit the “print” icon on the top right of the recipe (next to the blue “save” icon) and a print friendly version should generate which contains just the recipe. Then click print. Usually I have to view this in Safari to get it to work, but in this case it worked straight from Facebook.

      Reply
  6. [email protected]://glutenfreetravels.blogspot.com/

    May 18, 2013 at 7:35 am

    This sounds incredible! Will definitely be making this. Love the palm sugar also, has such a wonderful depth of flavor. Thanks.

    Reply
    • Megan

      May 18, 2013 at 10:25 pm

      Thank you, Nancy! I agree… I love palm sugar. It has a wonderful flavor!

      Reply
  7. Suzanne Perazzini

    May 18, 2013 at 2:12 pm

    This looks absolutely delicious.

    Reply
    • Megan

      May 18, 2013 at 10:24 pm

      Thanks, Suzanne! It is really addicting!!
      Hugs,
      Megan

      Reply
  8. Mary

    May 19, 2013 at 2:18 pm

    Do you have nutrition information on this?

    Reply
    • Megan

      May 19, 2013 at 5:24 pm

      Hi Mary, no, I don’t have the nutritional info on this. You might be able to plug the recipe ingredients into a health site like My Fitness Pal and it should be able to break it down for you. 🙂
      Megan

      Reply
      • Mary

        May 20, 2013 at 9:40 am

        Thank you Megan! I will do that. I am trying to keep carbs down but really would like to try it in my morning coffee 🙂

        Reply
  9. Michelle @ My Gluten-free Kitchen

    May 19, 2013 at 7:39 pm

    I found your blog today via Shirley from gfe. This sauce looks amazing! I make a dairy & sugar-filled version but would love to try this one! Thanks so much for sharing. Your photos are so good!!

    Reply
    • Megan

      May 20, 2013 at 9:00 am

      Hi Michelle,
      Shirley is wonderful, isn’t she?! 😉 Thank you, and welcome to AFA!
      Hugs,
      Megan

      Reply
  10. Ewa "Mom Photographer"

    May 20, 2013 at 1:51 pm

    this sounds so super delicious!! !

    Reply
  11. Paige @ Not Missing a Thing!

    May 20, 2013 at 6:02 pm

    Definately pinning this for later! Sounds amazing!

    Reply
  12. amber

    May 28, 2013 at 5:18 pm

    Hi Meg,

    I am sooo excited about this recipe. It looks just divine! Oh my. I have to say, I’m a big fan of caramel and so I’m very much looking forward to making your version. I can see this on top of coconut vanilla ice cream! Swoon!!

    I’m featuring this awesome recipe tonight on AFW. Thanks for sharing with us and being such a supportive part of our AFW community.

    Hugs to you,
    –Amber

    Reply
  13. tessadomesticdiva

    May 28, 2013 at 6:25 pm

    featuring this this week Megan!

    Reply
  14. Heidi

    May 29, 2013 at 7:53 am

    This sounded so delicious I had to make it right away. 🙂 It tastes DELICIOUS, however, I couldn’t get the same rich caramel color as in your photos. I only had organic cane sugar on had, and used about 3/4 cup, could that be the cause?

    Also – I was wondering why you add coconut oil at the end? (Just curious what it adds to the sauce – does it help keep it loose and saucey?) Thanks for the great recipe, Heidi

    Reply
    • Megan

      May 29, 2013 at 9:17 am

      Hi Heidi,
      I only recommend using palm sugar in this recipe (it’s noted in the recipe notes). I tried using sucant one time and didn’t like it as much as the palm sugar. Palm sugar just has a wonderful depth of flavor (and natural caramel color). It really makes this recipe special!

      The added coconut oil gives the caramel sauce an added richness and smoothness. You don’t have to add it, but I personally think it makes the recipe better. 🙂
      Hugs,
      Megan

      Reply
  15. Gabriela

    May 29, 2013 at 10:29 am

    Hi Megan! You’ve made me so happy with this recipe! I’m sensitive to sugar so I wonder if I could use the English Toffee liquid stevia and xylitol to replace the coconut sugar and maple syrup… hmm that would probably throw off the proportions? Well I might just indulge anyway! Pinning 🙂

    Reply
  16. Chefjen

    June 5, 2013 at 7:02 pm

    Eating it by the spoonful right now! I cooled some in the freezer and it is very different tastin from the room temp syrup. The freezer one is much lighter and thicker ( thickness was why I I’d the experiment) I prefer the room temp one. It’s so good!

    Reply
    • Megan

      June 5, 2013 at 10:32 pm

      I’m so glad you enjoyed it, Jen! And thanks for letting me know about the freezer experiment!
      😉 Megan

      Reply
  17. Jana

    June 6, 2013 at 12:36 pm

    Just wondering…can you make this in larger batches and waterbath process it for storage for longer than a week?

    Reply
    • Megan

      June 7, 2013 at 10:44 am

      Hi Jana,
      I’m not sure what a “waterbath process” is? If I were wanting to keep this for more than a week I would try freezing it.
      Megan

      Reply
  18. Little Aussie Bakery

    June 15, 2013 at 9:11 am

    This is a great recipe! Mind if we share it to our followers?

    Reply
  19. Chester

    June 25, 2013 at 6:18 pm

    I added a tablespoon of corn starch just before taking it off the burner (and stirred it in well) and mine thickened up very nicely (not thick enough to be chewy, but thick enough to make it stick to my spoon). It was divine! Thank you!

    Reply
    • Megan

      June 27, 2013 at 9:02 pm

      Hi Chester,
      I’m so glad you enjoyed it! And thanks for including the corn starch info!
      Megan

      Reply
  20. Cheryl Harris

    July 5, 2013 at 8:19 am

    I have a similar recipe–it IS just about perfect, isn’t it!! http://www.gfgoodness.com/2010/11/02/sweet-treats-part-1-caramel-y-apple-dip-vegan/
    I’m realizing it’s been way too long since I’ve made it. Now I have to come up with a good excuse!

    Reply
  21. Bob

    August 8, 2013 at 5:03 am

    This “Liquid Gold” IS THE MOST AWESOME CARAMEL SAUCE EVER!!! EXACTLY for what I was looking as someone who is recently allergic to dairy and cane sugar… I made this last night…using 1T. cornstarch at the beginning of the recipe before heating to aid in the thickening process and using 2 good splashes of pure vanilla extract (’cause I’m addicted 🙂 and it worked beautifully…other than that, I used your exact recipe… BRILLIANT!! Maybe my taste buds were off last night, but while it was still warm, it didn’t taste like caramel to me… Tasting it (many times) today after it chilled in the fridge overnight, my eyes rolled to the back of my head with pleasure. YUM! YUM!! I could DRINK this stuff!!!!!! Using it to make turtle “ice cream” tomorrow 🙂 Megan, Thank you SO MUCH for this amazing recipe!!!

    Reply
    • Megan

      August 8, 2013 at 11:11 am

      Hi Bob,
      😉 You are are so, SO welcome! I’m so glad you enjoyed it! Eat some of that turtle ice cream for me!
      Megan

      Reply
  22. JD

    August 16, 2013 at 7:46 pm

    Hi, I’m in Australia & trying to convert this for local measurements (I’m making it to go with spelt flour sticky date cake, since one of the other guests at the afternoon tea is avoiding dairy & wheat). I just need to know please, is the coconut milk measured by weight or volume (i.e. fluid ounces)?
    Also, I’m thinking of substituting golden syrup for the maple syrup, since the latter is very expensive here. (I think this should work well, since golden syrup has a kind of caramel-y taste anyway.)

    Thanks!

    Reply
    • Megan

      August 16, 2013 at 8:02 pm

      Hi JD,
      The coconut milk is measured by fluid ounces. And I’m not sure about the golden syrup – I’ve never had it before. Your cake sounds wonderful!
      🙂 Megan

      Reply
      • JD

        August 17, 2013 at 2:57 am

        Thanks Megan! And thanks for the recipe. 🙂 It will be my first time using my new round cake pans & cake carrier – I’ve never brought a cake to anyone’s house before – I expect to be loved by all after that. 🙂

        Reply
        • Megan

          August 17, 2013 at 12:05 pm

          Have fun, JD! You definitely would be loved if you showed up on my doorstep with cake! 😉 LOL!
          Enjoy – M

          Reply
  23. Kayla

    August 18, 2013 at 1:58 pm

    I accidentally used Pure Cane Sugar instead of Palm Sugar in the recipe….is there anything I can do to fix the taste so that I don’t have to waste what I made? I know it defeats the purpose of the “Paleo friendly” caramel sauce but I just hate to waste it.

    Reply
    • Megan

      August 18, 2013 at 3:25 pm

      Hi Kayla,
      Oh no! Hmm… palm sugar has such a different flavor than cane sugar… it would be hard to doctor it to make it “taste better.” Perhaps some maple extract? But I’ve never used it myself, so it’s really hard to say. I’m sorry!
      Megan

      Reply
      • Kayla

        August 18, 2013 at 5:03 pm

        Thank you for replying so quickly! I may just have to throw it out. It doesn’t taste horrible, just a little weird and more like a simple syrup. I was going to use this recipe in my iced coffee as a healthy alternative to the sugar free caramel sauce I currently use….so I would be breaking my diet to just use my cane sugar version anyways. I can’t wait to try your recipe!

        Reply
  24. Dafni

    August 21, 2013 at 1:08 pm

    Just made this- SO DELICIOUS!! I make my own brown sugar with organic cane sugar and molasses and that’s all I had, so I subbed the palm sugar. It is caramely, and creamy and delicious! Thanks so much!

    Reply
    • Megan

      August 21, 2013 at 1:17 pm

      Wonderful, Dafni! 😉 And you are VERY welcome!
      Hugs,
      Megan

      Reply
  25. Nancy

    September 2, 2013 at 6:17 pm

    Question/Suggestion. Have you tried leaving the maple syrup out to see if it will thicken that way? I make a chocolate fudge/frosting with coconut milk and choc chips that get pretty thick. Just wondering if the extra liquid keeps it from thickening more. It looks wonderul!

    Reply
    • Megan

      September 4, 2013 at 7:18 pm

      Hi Nancy,
      No, I haven’t. The maple syrup adds such a rich flavor, I wouldn’t want to leave it out. 😉
      Megan

      Reply
  26. Cookie's Mom

    October 9, 2013 at 5:52 pm

    Hi Meagan. This looks so good. Would it be thick enough to coat and stick to apple, a la caramel apples, perhaps with the addition of corn starch as one commenter suggested?

    Reply
    • Megan

      October 9, 2013 at 10:43 pm

      Hi Cookie’s Mom,
      As the recipe is written, it would not be thick enough to coat and stick to apples. With the addition of corn starch – I honestly don’t know. If you were to try that route, I’d recommend using a candy thermometer and simmering it until it reaches the “hard ball” stage (250-266 degrees F). If you do try it, would you please come back and let us know the results? 🙂
      Good luck!
      Megan

      Reply
      • Cookie's Mom

        October 15, 2013 at 2:46 pm

        Okay, will do. I do have a candy thermometer from my soap making days!

        Reply
  27. Rachel

    December 6, 2013 at 12:59 pm

    I just made this and it is fabulous.

    Reply
    • Megan

      December 6, 2013 at 4:45 pm

      Glad you enjoyed it, Rachel! 😉

      Reply
  28. Marisha

    January 10, 2014 at 2:46 pm

    This sounds incredible. I am going to make this recipe to make caramel filled chocolates for my husband for Valentines day! Has anyone tried to do this yet? Thank you again for so many wonderful recipes. 🙂

    Reply
  29. christina

    February 3, 2014 at 7:28 am

    Does anyone know if you can do this without coconut? I have issues with coconut…. I mostly use hazelnut milk if I need a milk alternative, bit I’m thinking that would fail horribly.

    Reply
    • Megan

      February 3, 2014 at 9:08 am

      Hi Christina,
      There isn’t a replacement for the coconut milk in this recipe. However, since this recipe won’t work for you, maybe this dairy free caramel sauce will that’s made from sweet potatoes. You can view the recipe by clicking HERE.
      Hope that one works for you!
      Megan

      Reply
  30. Saundra

    March 11, 2014 at 6:03 pm

    The recipe is missing from this entry. Where can I find it?

    Reply
    • Megan

      March 11, 2014 at 9:15 pm

      Sorry about that, Saundra. It’s there now; thanks for letting me know!

      Reply
  31. Michelle

    June 20, 2014 at 7:13 am

    Oh yah! Cant wait to try this recipe, we are a allergy free NY family 🙂 I am going to attempt a chocolate poke cake using the chocolate sauce recipe above and then marshmallow topping with crumbled graham crackers for kick of to summer picnic ! Thanks for the recipe!

    Reply
    • Megan

      June 20, 2014 at 9:18 am

      YUM Michelle! That sounds decadent! 😉 Enjoy a slice for me!
      And you’re SO welcome!
      Megan

      Reply
  32. Eileen

    July 26, 2014 at 6:51 am

    One question and one tip: My sons are allergic not only to dairy, but also to coconut and to soy protein (as well as eggs and all nuts). Would rice milk work? I’ve been looking for a dairy-free caramel for ages, and was so excited to see this post. I am hoping to make it work.

    Here’s my suggestion: one of my sons son also has dysphagia, a swallowing disorder. He uses a thickening agent for thin liquids called “Thick It Powder.” It is hypoallergenic and available at drug stores, like Walgreens. It is odorless and tasteless and can be added to hot and cold liquids. I bet you can add this to your caramel to thicken it enough t be used for cake fillings, etc., when you need a thicker product. I have successfully used Thick It powder to thicken homemade gravy and Jello-brand puddings made with rice milk, and they turn out great.

    Reply
    • Megan

      August 1, 2014 at 4:25 pm

      Hi Eileen,
      If you were using only rice milk, no, it wouldn’t work as a sub; however, with the thickening powder you describe it might. I think you’d have to experiment with it and try it out. Good luck! 😉
      Megan

      Reply
  33. Ashley

    July 26, 2014 at 7:42 am

    The coconut milk I use is practically all cream. Should I mix it up our just use the cream? I think it might make it a little thicker and richer.

    Reply
    • Megan

      August 1, 2014 at 4:23 pm

      I would mix it up, but that’s just my preference. You could try all coconut cream, but just make sure the amount you use is equal to a full can of coconut milk (about 1 3/4 cup).

      Reply
  34. Shannon

    August 24, 2014 at 3:16 pm

    Thank you!!!!! This is so super easy and super yummy!! Mix a little with the cream off of my raw milk into my coffee….ohhhh so good!!!

    Reply
  35. Heather

    October 4, 2014 at 6:12 am

    Love this recipe! My fave dairy free caramel at the moment 🙂

    Reply
  36. Brianne

    October 27, 2014 at 3:00 pm

    does it have to be canned coconut milk or can I use some from a carton? I’m excited to try this recipe, thank you for sharing!

    Reply
    • Megan

      October 28, 2014 at 12:41 pm

      Hi Brianne, It has to be canned coconut milk, because the consistency of the canned variety is thicker than the coconut milk beverage in the carton.

      Reply
  37. erin

    November 1, 2014 at 12:12 pm

    I made this yesterday – I added about 1/2 cup cashew cream (raw cashews + water in the vitamix) and reduced it for 30 mins longer. Thick creamy deliciousness, with that same beautiful caramel taste!

    Reply
  38. Felicia

    November 24, 2014 at 7:41 pm

    Is this supposed to separate? Cuz mine did and the oil is sitting on top of the mix….

    Reply
    • Megan

      November 25, 2014 at 11:18 am

      Hi Felicia, hmm… no, I can’t say that my oil separates from the rest of the mix; however, just a quick mix before serving should do the trick! If the oil is solidified, just warm the caramel sauce up until the oil is melted and then stir.

      Reply
  39. Nikki

    March 25, 2015 at 2:38 pm

    This sounds wonderful, however my kids are extremely allergic to coconut. Have you tried it with any other dairy substitute?? Like rice milk?

    Reply
    • Megan

      March 28, 2015 at 10:47 am

      Hi Nikki,
      No, I have not tried another dairy substitute. I think rice milk would be way too thin. Maybe a thicker DF milk? Like cashew milk? You would need to use less of it since it would still be thinner than the canned coconut milk.

      Reply
  40. Sandi B

    May 17, 2015 at 12:21 pm

    I have a question for you — I just stumbled across your site today — why do you not just make caramel sauce with the regular ingredients, sugar and water to which you then add some butter and whatever milk product you use? I googled the palm sugar and it has the same calories/carbohydrate as regular sugar cane sugar. The elements found in palm sugar are trace and therefore I would think not all that beneficial. I did see where the palm sugar does not have the same glycemic index and does not spike one’s blood sugar — other than that calories etc., sugar content/carbs, are pretty much the same. The pure maple sugar is also interchangeable with sugar as far as calories and carbs — basically, sugar is sugar regardless of it’s source. I would also think, that with the use of coconut water if a person used tapioca starch as a thickener you could get it thick enough to at least make a soft caramel candy. Anyway, I would like to know why palm sugar etc. Thanks so much. Also, I really like your site and especially your bread recipes having Celiac along resultant autoimmune diseases (Sjogren’s and Polymyositis). All I can say is kudos to you and keep up the great work I can certainly see it is appreciated by many of us. I will certainly be a frequent visitor.

    The reason I am asking is that I have a problem with caramel sauces (commercial), absolutely love iced caramel macchiatos, but alas, the ones I purchase at certain coffee shops cause celiac like symptoms pretty quickly, I am assuming they probably contain wheat as a binder (the caramel sauce) as many commercial sauces do. Also, by the way, I am a whole hearted supporter of all things coconut, water, milk, oil etc., etc., etc..
    Sandi

    Reply
    • Megan

      May 20, 2015 at 9:21 am

      Sandi,
      I cannot have dairy products, so milk and butter are not options for me. Also, my body does not process cane sugar well at all. Coconut sugar is much easier on my system, and is lower on the glycemic index, so it is my sweetener of choice. I’m a firm believer in fueling my system with what I know works best for me. What works for me might not work for you, so please feel free to use what works best for you.
      Megan

      Reply
  41. Alisa

    June 1, 2015 at 10:45 am

    Fantastic recipe! I just made this and the only thing I changed was using Soy-free earth balance in place of the coconut oil. It turned out wonderfully creamy, sweet and buttery with a touch of salt. Thank you so much!

    Reply
  42. Rebecka

    June 8, 2015 at 9:20 am

    Can I use coconut sugar instead of palm sugar? Coconut sugar has a bit of a caramel-y taste to it as well 😛

    Reply
    • Megan

      June 10, 2015 at 3:20 pm

      YES! You sure can!

      Reply
  43. hkwdesign

    November 20, 2015 at 9:25 am

    Looks fabulous – is there any way to make this w/o sugar?

    Reply
    • Megan

      November 20, 2015 at 4:45 pm

      No, this recipe definitely needs the sugar.

      Reply
  44. mylittlesisterbakes

    November 25, 2015 at 8:32 am

    I was wondering if it is possible to use this recipe to make a caramel pie filling?

    Reply
    • Megan

      November 25, 2015 at 12:51 pm

      I have no idea! I guess it would depend on the recipe. It’s hard to say – you might need to experiment! 😉

      Reply
  45. Vivien

    November 25, 2015 at 7:50 pm

    Hi, I really like your recipes and web site. Does your carmel sauce taste like coconut?

    Reply
    • Megan

      November 27, 2015 at 8:27 pm

      It has a mild coconut flavor, Vivian, but it’s very, very mild. My husband is not a coconut fan and he loves it!

      Reply
  46. Lynn

    November 20, 2016 at 4:43 pm

    I tried a different recipe today with awful results, so want to try your recipe. Is the coconut milk a full fat milk? Do you recommend any particlar brand? The recipe I tried was just the coconut cream, honey and coconut oil, and I opened 2 cans of coconut milk to get enough cream. I had 2 different brands and one had double the amount of cream as the other. Anyway, cooked, and cooked mine and ended up with a small blob of gelatinous brown stuff under a thick layer of oil.

    Great tip on back burner, also keep pets out of kitchen! I was making homeade caramel at Xmas a few years back. My cat came out and was rubbing myeg, as I bent to pet him, I accidentally hit the wooden spoon, which flew up in the air spinning wnd over end, my Winston ran and the spoon landed on his head. Of course it was freezing rain that I had to drive thru to get him to the vet. They were waiting for us and raced him back. They shaved the spoon and caramel off my poor boy and the Vet said if he had not been a long haired cat he would have had severe burns on his head, neck and back. Thankfully all he lost was fur, and he gained the nickname carmel winnie!

    Reply
    • Megan

      November 22, 2016 at 9:29 am

      Hi Lynn,
      I LOVE Aroy-D coconut milk! And yes, please use full fat.

      Reply
    • Connie Barlow

      January 14, 2017 at 1:16 am

      Hi, that is a HORRIBLE STORY. I can so relate to you.
      Poor Baby !! And dont you know he was So Embarrassed to have his hair gone!

      Reply
  47. Tina

    August 14, 2017 at 1:46 pm

    This recipe sucks its literally a liquid

    Reply
    • Megan

      August 14, 2017 at 2:02 pm

      Wow! Thank you so much for your very kind and helpful comment!

      Reply
  48. Gina

    October 16, 2017 at 1:23 pm

    I made this recipe using chaokoh coconut cream. And replaced the oil with soy free earth balance “butter”. I didn’t have palm sugar, so I used coconut sugar. This is Amazing! This recipe is not going to get thick where you can make caramel apples, but this can be drizzled over chopped apples or anything really. I like to chop apples, sprinkle with chopped cashews and drizzle with this caramel. Thank you Megan!!☺️

    Reply
    • Megan

      October 16, 2017 at 3:07 pm

      So happy to hear you enjoy it, Gina! Thanks for coming back and leaving me a comment with your thoughts and experience! I love it when readers do that!

      Reply
  49. Riley

    December 28, 2018 at 3:03 pm

    Any idea how to fix this if its very crystallized?

    Reply
    • Megan

      January 18, 2019 at 8:50 am

      Hi Riley,
      I’ve never had it crystallize on me before, so I’m not sure! Did you change anything in the recipe?

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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