Description
Silky smooth vegan and paleo caramel sauce. Ready in 5 minutes!
Ingredients
Scale
- 1 cup full fat coconut milk from the can (mostly the thick creamy part on top, but if the liquid part gets mixed in that’s ok)
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch (can sub cornstarch but not tapioca starch)
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
- 2–4 tbsp dairy free milk of choice, as needed
Instructions
- Add the full fat coconut milk, coconut sugar, maple syrup, arrowroot starch, vanilla, and sea salt to a small pot.
- Give everything a good stir then heat over medium heat. Once sauce is simmering, continuously whisk for 3-4 minutes, until sauce is thickened, dark brown, and glossy. Remove pot from heat.
- Pour caramel sauce into a jar, then mix in 2-4 tbsp dairy free milk to get the sauce to desired consistency and help smooth out any lumps (some lumps are ok).
- Allow to slightly cool before serving. Store leftovers in an airtight container in the refrigerator for 1-2 weeks. Reheating is not necessary, but if you would like to serve the leftover caramel warm then gently reheat in the microwave or on the stove.