Coconut caramel sauce anyone? It’s hard to say no to a dairy free, gluten free, Paleo and Vegan friendly caramel that tastes this good.
You maybe wondering how that’s possible. Two words. Coconut Milk.
This coconut caramel sauce is really easy to make. Which is really nice because its also super easy to eat.
It’s sweet, rich, and those vanilla beans add a little texture. I’ve used it in my coffee, in tea, on top of baked goods, and if I’m being honest by the spoonful. It’s pretty amazing stuff.
It all started when I needed to find a dairy free alternative to my coffee creamer. I had to cut dairy from my diet for a while and it was getting hard to find replacements or substitutes that worked. I’m picky when it comes to nut milks and non dairy creamers. They either have crazy additives or have a weird texture or after taste.
This coconut caramel sauce is so much more than a coffee creamer and I fell in love with it. I’ve got a jar of this stuff in the fridge at all times now, for those occasions that I need something a little sweet and creamy. Just be careful with it, it’s easy to put it on everything.Print
Coconut Vanilla Bean Caramel
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- 1 13.5 fl oz Can of Coconut Milk
- 3 TBS Maple Syrup
- 1/4 tsp Flur de sel salt ( Can sub with Sea Salt)
- 1 Vanilla bean ( Sliced open and beans removed)
- In a medium sized pot combine the can of coconut milk and maple syrup. Turn the burner to medium and allow the mixture to boil, whisking regularly, and boil for 15 minutes or so, until the mixture is slightly darker and thickens.
- When desired thickness and color are achieved (if you want it darker simply cook it longer) remove from heat and whisk in the salt and vanilla bean. Allow to cool before use.
- If not using all of it right away it keeps wonderfully in the fridge for up to a week.