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Vegan + Paleo Caramel Sauce

  • Author: Mia Zarlengo
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert


Silky smooth vegan and paleo caramel sauce. Ready in 5 minutes!


  • 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
  • 24 tbsp dairy free milk of choice, as needed¬†


  1. Add the full fat coconut milk, coconut sugar, maple syrup, arrowroot starch, vanilla, and sea salt to a small pot.
  2. 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.
  3. 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).
  4. 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.