About this recipe
I’m so happy to share this vegan caramel sauce recipe with you. Caramel is always perfect for finishing desserts or sliced fruit. This recipe is made with coconut milk, sugar, and vanilla. If you would like to make salted caramel, just add a little salt, and that’s all.
It really is that easy. This sweet sauce can be served on top of ice cream, paletas, brownies, or even churro waffles. My kids, when they were younger, would give them sliced apples and put them in a bowl with caramel sauce, and well, they were the happiest. I am sure you will love this sweet sauce, and you will find many uses for it.
Ingredients
- Coconut milk. For best results, use full-fat coconut milk that comes in a can. Make sure it is 100% fat.
- Granulated sugar
- Vanilla extract
How to make vegan caramel?
Heat the sugar, coconut milk, and vanilla extract in a saucepan over medium heat. Stir constantly with a wooden spoon until the sugar melts and the mixture turns golden brown. This process can take about 5-10 minutes; be careful not to burn the caramel or you.
Tips for Making the Best Caramel Sauce
Choose a good coconut milk: Look for a good quality coconut milk, preferably without additives or preservatives. Canned coconut milk is usually thicker and creamier, which is perfect for making caramel.
Adjust the amount of coconut milk: Try the amount of coconut milk according to how you want your caramel to look. If you prefer it thicker and creamier, you can use less coconut milk.
Cook over medium-low heat: To prevent the caramel from burning, cook over medium-low heat. It is important to stir constantly so that the heat is evenly distributed and the caramel does not stick to the bottom or sides of the pan. It is best if you use a non-stick pan to make this sauce.
Test the consistency: You can check the consistency of the caramel as you cook it. When you run the spatula or wooden spoon on the bottom of the pot, and you can see the bottom, it means that it is ready. Likewise, if you run a finger along the back of the spoon and a mark remains, it’s perfect. It’s the consistency you’re looking for.
Add a touch of salt to bring out the flavor: A dash of sea salt can enhance the flavor of the caramel by balancing the sweetness. Put it at the end and mix well so that it is well distributed.
Let it cool well: Before putting the caramel in the refrigerator, let it cool to room temperature. This will give it the right consistency and texture.
VEGAN Caramel Sauce
Equipment
- 1 small pot
Ingredients
- 1 can of coconut milk 14 oz
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt optional
Instructions
- n a medium saucepan, combine the coconut milk, vanilla and sugar. Place the pot over medium heat and stir constantly so that the sugar completely dissolves into the coconut milk.
- Once the sugar is completely dissolved, continue cooking the mixture over medium heat. It is important that you continue to stir frequently to prevent the caramel from burning or sticking to the bottom of the pot.
- Remove the pot from the heat and let the caramel cool slightly before using or storing it. This step is important for the caramel to reach the ideal consistency.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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