I use coconut palm sugar whenever I can. It’s not as shockingly sweet as granulated sugar and has a really lovely, rich toasted sugar flavor all on its own. Using it in a caramel sauce was a no-brainer! Canned coconut milk makes the sauce luscious and creamy, with a subtle nutty flavor. And unlike dairy, it’s cholesterol free, which is a big bonus! This caramel sauce is totally plant based, so it’s great to bring around when you’ve got friends or family who are dairy-free or vegan!
Here’s what you need:
If you have cooked with canned coconut milk before, you’ll know that it separates. Before you add it to the sauce, it needs to be emulsified. Give the can a good shake for several seconds or pour it into a bowl and give it a whisk until smooth and the solids are combined with the liquids.
How to make coconut caramel sauce:
Unlike granulated sugar, coconut palm sugar does not dissolve on its own. You will need a little water to help it melt. Bring the melted sugar up to a simmer and continue to cook for approximately 8 minutes.
The caramel will bubble up as the water evaporates. I recommend using a thermometer for this recipe. And keep an eye on it as it approaches temperature. If it cooks too long, the caramel sauce will taste quite bitter.
Once it’s ready for the coconut milk, the water will be nearly all dissolved. You will be able to tell because the bubbles will become really tight like the photo below. Turn off the heat immediately once the caramel reaches 170 degrees. Add the coconut milk and stir until the sauce smooths out. It will be runny at first, but once it cools it will be gorgeous, thick and glossy. Add vanilla and sea salt.
What to eat with coconut caramel sauce?
Enjoy it any way you would eat traditional sauce!
This sauce is perfect for dunking apple slices. I love it poured over French toast, ice cream and pancakes! When you are not using it, keep your coconut caramel sauce refrigerated for up to a week!
Other recipes to try:
- Coconut Ice Cream
- Salted Caramel Ice Cream
- Salted Caramel Cupcakes with Marshmallow Frosting
- Homemade Salted Caramel Sauce
Salted Coconut Caramel Sauce
Ingredients
- 1 cup coconut palm sugar
- 1/4 cup water
- 1/2 cup canned coconut milk unsweetened, well shaken or stirred to emulsify
- 1/2 tsp vanilla extract
- salt to taste
Instructions
- Whisk together coconut sugar and water in a small saucepan. Bring to a simmer and cook for approximately 8 minutes or until the caramel reaches 170 degrees farenheight. Turn off the heat and add the canned coconut milk and stir until smooth. Add the vanilla and salt. The sauce will seem really thin at first but as it cools it will thicken.