“Can I make this with coconut milk?” <– That’s the most common question I’ve received about this quick caramel dip since I first posted it. And the answer is absolutely . . . with a few tweaks. This dairy-free caramel sauce is super easy to make, lusciously thick, and full of caramel goodness.
Here are some of my favorite ways to use it:
- As a dip for sliced apples
- Drizzled over coconut milk ice cream
- As a topping for dairy-free apple pie or cheesecake
- Stirred into coffee
- Over fudgy brownies
- Tossed with hot sauteed bananas or apples
- Stirred into yogurt with a little fruit
- Poured over slow cooker apples
It’s also delicious right of the spoon, too. Now, before we dive into the recipe, one quick note:
This recipe may seem like it will make “too much” caramel . . . although one could argue that’s not actually a thing. Really, though, it condenses as it thickens, so you end up with about 2/3 – 1 cup.
I used to make just 1/2 cup and it was always gone before I got a second serving, so I started doubling each batch. 🙂
Dairy-Free Caramel Sauce Recipe (Paleo, Gluten-Free, Nut-Free)
Ingredients
- 2 cups full fat coconut milk
- ½ cup sucanat (or coconut sugar)
- ½ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract (how to make your own vanilla extract)
- ¼ tsp sea salt
Instructions
- Place the coconut milk, sucanat/coconut sugar, maple syrup, vanilla and coconut oil in a medium pot.
- Bring to a boil, then reduce to medium heat and allow to simmer for 15 minutes, whisking occasionally.
- When the caramel has simmered for 15 minutes, reduce the heat to low and simmer for another 15 minutes.
- When the caramel is done simmering, remove it from heat and stir in the salt. The caramel will thicken as it cools, and is ideally served at room temperature. If you're not planning to serve it right away, place it in the fridge and then set it out a couple of hours before you plan to serve so that it can warm to room temperature.
Notes
Tried this recipe? Nutrition
More Dairy-Free Dessert Recipes
Maple Carrot Cake – This recipe from my friend Jenni’s cookbook, My Paleo Patisserie, is absolutely delicious. The cake is perfectly balanced between sweetness and spice, and the dairy-free buttercream is spot on.
Easy Peach Cobbler Recipe (Gluten-Free, Dairy-Free) – This easy, Southern-style peach cobbler is one my favorite summer desserts. Cinnamon, vanilla, & heaps of fresh peaches meld beautifully with the buttery, sweet topping. It’s easy to make, too. I can easily throw it together in a pinch for guests when I’m short on time.
Paleo Fudge Pops (Dairy-Free, Nut-Free) – These homemade fudge pops are luxuriously creamy & so delicious. They’re naturally sweetened & full of nourishing fats from silky, chocolately cocoa butter.
Wonderful recipe, but one thing to note: the sauce will not thicken up properly unless you use coconut milk that has guar gum in it, like the brand that is linked in the recipe. The coconut milk that I had on hand was just coconut and water, no gum. Fortunately I was able to use a pinch of xanthan gum to get it to thicken up – a trick I learned when making coconut milk ice cream with gum-free coconut milk. Anyway, the caramel flavor of this sauce is awesome!
Very nice recipe, thanks!
Jumped over here thru a link on the heavy cream caramels recipe. Read my mind! “Can I make that with coconut cream/milk.” My allergy babe loves caramel 🙂
This recipe looks delicious and I am looking forward to trying it. I had a question specific to the instructions. When do I add the vanilla?
Oh, thanks for catching that Kathleen! It’s added in step 1 – I just updated the recipe 🙂