This Paleo Caramel Sauce is made with coconut milk and coconut sugar for a delicious, silky smooth sauce that’s refined sugar free and vegan! It’s perfect as a Paleo substitute for caramel sauce in any recipe.
Happy Labor Day! I hope everyone is having a relaxing holiday weekend, soaking up the last few moments of summer that you can and enjoying the company of the people you love. As you read this, I’ll be spending the Labor Day weekend with my dad in Victoria, British Colombia to celebrate his birthday, which was on the 6th.
I’ll totally fill you all in on the trip and how beautiful that place is, but today I have something delicious to talk about: caramel sauce. But this one has NO refined sugar. Instead, I subbed one of my new favorite ingredients: coconut sugar.
The more I bake with coconut sugar, the more I like it. It seriously performs so similarly to granulated sugar, but it tastes more like a strong brown sugar. I’ve found that I can usually substitute it in recipes as a substitution for both the granulated sugar and the brown sugar and it usually works out pretty darn wonderfully, if I do say so myself.
It has a caramelized flavor naturally, and it just so happens that that flavor works absolutely perfectly when you’re making caramel. This recipe is a little different than a traditional caramel sauce recipe where you first melt and caramelize the sugar and then add the heavy cream. That process usually takes less than 10 minutes.
Instead, for this recipe, you combine the coconut milk and coconut sugar and cook them down together into a thick caramel sauce. This version of making caramel takes a little bit longer, about 30-35 minutes, but it’s more hands-off and way less stressful.
I also added a scraped vanilla bean to the caramel to add a hint of delicious vanilla flavor to my caramel sauce. A similar flavor could be achieved with vanilla extract, but you won’t get the gorgeous vanilla bean specks in your caramel! If you don’t want to splurge on a vanilla bean to use in this recipe, I love using vanilla bean paste to get vanilla bean flecks without having to use a whole vanilla bean. One jar will last you a while.
Whip up a batch of this caramel and eat it with some ice cream, or with some ice cream. Be sure to save some though – I have a delicious recipe using this caramel coming at you on Wednesday! I can’t wait to share it. It’s to die for! For now, enjoy the paleo caramel sauce!
Paleo Caramel Sauce
Ingredients
- 1 14- oz. can full-fat coconut milk
- ½ cup coconut sugar
- ½ vanilla bean split or 2 teaspoons vanilla extract
- 1 tablespoon coconut oil
- ½ teaspoon salt I recommend a flaky salt like fleur de sel
Instructions
- In a heavy bottomed saucepan, combine the coconut milk and coconut sugar. Scrape the insides of the vanilla bean and add the seeds and pod to the mixture, if using.
- Bring the mixture to a boil over medium heat, stirring frequently. Once boiling, turn the heat to low and let the mixture boil slowly. Stir frequently, scraping the bottom to make sure it doesn’t burn. Continue boiling until caramel has reduced and thickened to thick, syrupy texture, about 30-35 minutes. Remember that the caramel will continue to thicken as it cools.
- Remove from heat and stir in oil, salt, and vanilla extract if using. If you used the vanilla bean, remove the pod and discard.
- Let cool to room temperature, stirring occasionally to keep the fat incorporated. Pour into a glass container.
- Store in the refrigerator for up to 2 weeks.
Want to make something with your caramel sauce?
Try these Caramel Apple Crumb Bars!
Nicole @ Young, Broke and Hungry says
The flecks of vanilla in the caramel sauce are killing me.
Danielle says
I just made some salted caramel sauce too, but your version definitely beats mine! I love that there’s no refined sugar and the vanilla bean was such a great touch.
Medha (Whisk and Shout) says
This looks delicious and yay for vegan!
Vivian says
Hi,
Do you think it would work with almond or soy milk and brown sugar and if yes the way of doing it would be the same?
Thanks!
Rachel says
Hi Vivian, I haven’t tried using almond or soy milk for caramel, but they tend to be thinner than full-fat coconut milk. I would recommend find a recipe specifically using one of those milks for the best results. This one using almond milk from Oh Ladycakes looks delicious!
Tara says
Almond milk works but it’s not as thick of a sauce and it has to condense down to 3/4c.
Bella B says
Yum! I totally need to try this.
xoxoBella | http://xoxobella.com
Cathleen @ A Taste Of Madness says
Oh wow, this looks amazing! I have always wanted to try making my own caramel sauce, but have never gotten around to doing it. Must try this soon!!
Sarah | Well and Full says
What a photogenic caramel!! I love the little vanilla bean spots in it :) And I doubly love that it’s vegan + paleo!! :D
Lauren Gaskill | Making Life Sweet says
This is exactly what has been missing from my life! YUM! Pinning. :)
Sandra @ Heavenly Home Cooking says
This looks absolutely delicious! I’ve never tried coconut sugar, but you’ve definitely inspired me. I bet this caramel sauce is a great accompaniment to the apples that are just coming into season.
Beth @ bethcakes says
This is so awesome, Rachel! I’m having to learn a bit about paleo for my day job, and I’m totally referencing your blog to figure out which things I can use, haha. I’ve never used coconut sugar, but this is genius! :)
Rachel says
Haha I’m so glad!! You must try coconut sugar! It’s my absolute favorite to use in paleo baked goods.
Kayle (The Cooking Actress) says
yet another reason I need to get my hands on coconut sugar! This caramel sauce looks so indulgent and rich!
Rachel says
Thanks so much, Kayle!! You’ll love coconut sugar :)
Chrissy says
Phenomenal recipe!! Absolutely love this caramel! Just found your blog & will definitely be trying other recipes in the future. :)
Rachel says
So glad you liked it!! Thanks, Chrissy.
Savanah Fahrney-Day says
This looks absolutely divine! I’ve been missing caramel sauce since we went Paleo and am trying this soon!
Jennifer says
I am not paleo, but am refined sugar and gluten free. Can this recipe be used with heavy cream rather than coconut milk?
I have so much success with your recipes! Thanks!!
Rachel says
Hi Jennifer. Definitely, heavy cream will work perfectly! Enjoy :) so glad you’ve liked my recipes!
Linda says
Can you use light coconut milk instead? I find that full fat coconut milk causes digestive upset sometimes.
Rachel says
Hi Linda. I haven’t tried it, and I’m a bit skeptical – similar to how milk won’t work for traditional caramel (you need heavy cream), I’m unsure if there’s enough fat in light coconut milk to thicken up. You could definitely give it a shot though. If you do, I’d love to hear if it turns out!
nays says
Thanks very much for this recipe – made it and used it between two layers of chocolate cake – yum yum :-)
Jasmine says
I love the flavor of this, but having no prior experience with sauces, I was unable to achieve the desired texture. Once it started to boil on medium heat, I was afraid it would stick to the pan to immediately lowered it to low heat for the duration of cooking. This caused it not to thicken up and remain very liquidy, but still added an amazing flavor and caramelized well in the Caramel Apple Crumb Bars that I made with this!
Rachel says
Hi Jasmine! You do need to cook it on a higher heat to get it to thicken up – it won’t stick to the pan even if you do :) I’m glad you enjoyed it regardless though!
Sarah says
Hi! Thanks for the great recipe! Just wanted to see if you could sub grass fed butter for the coconut oil?
Rachel says
Hi Sarah, absolutely! It would work perfectly :) enjoy!
FreeTheGlutens says
I made this in the weekend and near lost my face in the p(l)ot!
This recipe is exquisite and now I can enjoy my vanilla ice cream with caramel again the way I used to.
Thank you very much from an over enthusiastic gluten head.
Rachel says
Awesome, so glad you enjoyed the recipe! Happy ice cream eating :)
Andi says
l really want to try coconut sugar but have yet to find a brand made in a PN/TN-free facility. In the meantime, will this recipe work if I use raw sugar as a substitute for the coconut sugar?
Rachel says
I haven’t tried it with raw sugar so I can’t make any guarantees, but it should work just fine.
Alicats says
I made this yesterday, however I only had Light coconut milk in (I normally purchase full fat) but I did not realize on the day of purchase, I had picked up 4 tins of light..Anyway just to say it is amazing….absolutely….yummmy…yummmy..maybe as I used light it is not so thick but wow..all the flavor, and yes coconut sugar..used..Thank you.
Rachel says
So glad to hear that light coconut milk still did the trick! Thanks so much for sharing your experience for other’s to reference – have a great day :)
Heather says
Could I substitute date sugar for the coconut sugar?
Rachel says
Hi Heather – I haven’t experimented too much with date sugar so I’m not sure if it would work here. I’m not positive if it melts and caramelizes the way other sugars do. Wish I had a better answer – experiment at your own risk!
Corali says
Hi, do you use canned coconut milk, and both the thick and watery parts? Thanks!
Rachel says
Hi Corali, yes you use the whole can of full fat canned coconut milk. Enjoy!
Elise damico says
Is there a different sugar you would recommend besides coconut sugar?
Rachel says
I’ve only tried this with coconut sugar so I can’t make any other recommendations with confidence.
BC says
I just made this recipe and I enjoyed it over ice cream. Looking forward to trying it in iced coffee!
Rachel says
So glad you’re enjoying it, BC! Sounds amazing in coffee.
DD says
I made this and it is absolutely amazing! The perfect topping for brownies, ice cream, cinnamon rolls, and home-made samoas!
Jill McDowell says
I used real whipping cream, and it taste amazing!
Heather Harris says
Your caramel was perfect. I adapted it just slightly since I have someone in the family on the AIP diet and it tasted FANTASTIC. I posted your recipe on my blog, linking it back to your site so credit is given where credit is due. Thank you so much for this recipe!!!
Rachel says
So glad you’re loving the caramel, Heather and were able to make it AIP friendly! Thanks for your feedback :)
Marta says
Hi there, dam question, i know, but the measure for the coconut milk is a full standard can (aborto 400ml)?
Thanks
Marta says
Dumb, not dam and about 400ml (my keaboard writes faster than me ;-))
Rachel says
Hi Marta, yes it’s a standard sized can!
Jennifer says
The flavor of this caramel was lovely but when I put it in the fridge it separated and formed a hard layer from the coconut oil I imagine…did I do something wrong?
Rachel says
Hmm…you can always microwave it to reincorporate the coconut oil! Not sure why that would’ve happened.
Roro says
Hiii, will definitely try it, but is it ok to not use the salt, i made a date cake and want to drizzle it on top would they match taste wise, and for the coconut oil should i melt it first.
Thanks
Rachel says
Hi Roro, you can definitely skip the salt if you’d prefer. For the coconut oil, it doesn’t matter! It will melt when it hits the caramel either way.
Jenine says
Hi Rachel, I cooked it for about 40 minutes and it seems pretty thin.. I kept it at a low boil. Any advice on how to thicken it up? I haven’t refrigerated it yet but it’s cooled to room temperature
Thank you,
Jenine
Rachel says
Hi Jenine, it will definitely thicken as it cools, but it should’ve been boiling for a while, so if the heat was on too low to be steadily boiling, it may be that not enough of the liquid evaporated. Hopefully, it will be thick enough once it cools! If not, you can always add back into the pan and cook for a little longer, or even add to big bowl and microwave for a few minutes. Hope this helps!