This rich and creamy vegan caramel sauce is perfect for drizzling over ice cream, cakes, pancakes, or adding to your favorite coffee drinks. Made with coconut milk and coconut sugar, it’s dairy-free, naturally sweet, and incredibly indulgent.
Ingredients
Directions
In a medium saucepan, combine coconut sugar and coconut milk over medium heat.
Stir constantly until the sugar dissolves completely.
Bring the mixture to a gentle boil, then reduce heat and simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
Remove from heat and stir in vanilla extract and salt (if using).
Let cool for a few minutes; the sauce will thicken further as it cools.
Store in a glass jar in the refrigerator for up to 2 weeks; warm slightly before serving.
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