This Coconut Caramel is vegan, refined sugar-free, and mind-bogglingly delicious! It’s very easy to make and tastes just like the real thing! You can use this on almost anything, whether it’s ice cream, cakes, a spoon (!), and can even be stirred into your coffee as a malty sweetener.
2 tablespoons coconut sugar
1/3 cup coconut milk
1 tablespoon vanilla
Pinch of salt
2 tablespoons coconut cream
Add 2 tablespoons sugar and the coconut milk to a sauce pan (non-stick is best) and bring to a boil. Turn heat to low and let simmer until the caramel has thickened.
Now add in the vanilla and salt, and stir until incorporated. Remove the pan from heat and stir in the coconut cream. It should become a glossy, opaque caramel.
Coconut cream can be bought separately, or you can use full fat coconut milk. Put the can into the fridge overnight before using it and then spoon out the thick white cream that rests on top.
This caramel can be stored in the fridge for weeks.
It becomes thicker after being put into the fridge while it’s a little bit more runny when still warm.