Vegan Coconut Milk Caramel Sauce

Some desserts are just incomplete without the hint of caramel sauce. The rich classic taste and flavor of caramel sauce are truly unbeatable. But the caramel sauce is made of one of the most high-calorie ingredients. Yes, that’s right the regular

Ghirardelli Caramel Flavored Sauce 17 oz. bottle (Grocery)

List Price: $4.89 USD
New From: $4.89 USD In Stock
Used from: Out of Stock

topping that we generally buy from grocery store contains following ingredients ( High Fructose Corn Syrup, Corn Syrup, Sweetened Condensed Skim Milk, Water, Cornstarch, Disodium Phosphate, Natural Flavor and Artificial Flavor, Sodium Citrate, Monoglycerides, Salt, Carrageenan, Artificial Color). Most of these ingredients are unhealthy and have negligible nutritional value.Vegan Caramel Sauce

But how is it possible to enjoy your favorite desserts avoiding this delicious semiliquid goodness. The answer is by making a homemade version.  This vegan caramel sauce is made with few all vegan ingredients. This delicious caramel sauce will be ready in less than 50 mins time (additional cooling time for thickening). The result is smooth and creamy vegan caramel sauce which is better than the regular caramel sauce. You can enjoy this delicious caramel sauce in endless ways; spread it over fresh fruits to create amazing desserts in no time, add it to your latte or mocha for heavenly taste, pour it on greek yogurt or brownies for extra sweetness.

Serves 1 -2 tbsp

Vegan Coconut Milk Caramel Sauce

Vegan Caramal Sauce made with simple ingredients.

2 minPrep Time

45 minCook Time

47 minTotal Time

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  • 1 can coconut milk ( I used rooster brand 398 ml can ( suitable for cooking))
  • 2 tsp agave / maple syrup
  • 1/3 cup brown sugar/ palm sugar
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract


  1. Add all the ingredients to a 3-quart/ medium saucepan an put on medium heat and bring to boil.
  2. Let the mixture boil for 2-3 minutes (stirring continously). Then lower the heat to simmer.
  3. Let it simmer—stirring occasionaly until it gets reduced to about half of its original volume ( about 200 ml). This usually takes around 30-40 minutes
  4. Remove the pan from the heat stir in the vanilla, and let it sit for about an hour.
  5. Transfer to a container, cover and refrigerate overnight – it continues to thicken as it sits.
Recipe Type: Condiments, Spreads, Sauces

Note: Use only coconut milk ( canned/ fresh) for this recipe. Powdered coconut milk or coconut beverage will not result in nice consistency).

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