Desserts - Created Date : 24.1.2020
How to Make Vegan Caramel Sauce – VIDEO
Learn how to make delicious Vegan Caramel Sauce with coconut cream. This awesome recipe is not only dairy free but also uses no refined sugar so it is clean eating and paleo friendly.
We have Konrad’s family visiting us here in Hoi An, Vietnam for the next couple of weeks. Olivia loves spending time with Grandma and Grandpa!
Surprisingly, she warmed up to them in absolutely no time despite not having seen them since her 1st birthday (9 months ago). It seems like all the Skype calls helped her to maintain familiarity.
Her aunty also is arriving tonight and we are looking forward to showing them around the historic ancient town district, spending time at the beach, and exploring new sites and attractions in this area that we haven’t seen either yet.
We’ve already been spoilt with my mother-in-law’s cooking. She fearlessly scours the local market for ingredients to make her famous South American Guiso and tonight we’ll even have borscht.
You can guess that my time experimenting in the kitchen has been limited, so I decided to share with you my favorite vegan caramel recipe that I created last year for a freelance project.
How to make vegan caramel sauce
This is the exact brand of coconut cream I always bought in Thailand, when I was first developing this coconut cream caramel recipe. I love that it contains nothing but coconut and water – no preservatives, thickeners.
I believe the carton does not contain BPA lining. And this same brand is even available on Amazon!
To quick test what the consistency of my vegan salted caramel sauce will be like once it cools, I spread a small amount on a saucer and stick it in the freezer for a moment.
A few drops of sauce in a glass of ice water works too. If it is still like thin vegan caramel syrup, the drops will just disperse into the water. If they drop down to the bottom, you have thick vegan caramel.
For things like thischocolate bark, I want a stiffer, firmer salted caramel. A softer consistency is perfect for drizzling on desserts as a caramel topping or even for vegan caramel apple dip.
There really is no limit to the uses of this easy and yummy vegan coconut caramel sauce.
You can use it in or on top of ice cream, for baking other dessert like cookies and cakes, and even to flavor your coffee or lattes.
Looking for more vegan dessert recipes? Try these:
VIDEO: How to Make Homemade Vegan Caramel Sauce
How to Make Vegan Caramel Sauce
Learn how to make delicious Vegan Caramel Sauce with coconut milk. This awesome recipe is not only dairy free but also uses no refined sugar so it is clean eating and paleo friendly.
1cupcoconut/palm sugarsee notes
Place palm sugar paste, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
Oh no, I am sorry to hear this caramel sauce didn’t turn out for you. Did the sugar get burnt by any chance? Or maybe it didn’t dissolve all the way? These are the only 2 scenarios I can imagine that might cause a grainy texture.
This recipe is so good i think! I used coconut milk ( friged 1 day then opened upside down & drained the water out by canopening half the lid & tipping it so the water can come all out into a bowl) & for the sweetener i used sweet leaf stevia/inulin mix! I had to just use 2tbs(or less for a less sweet version) instead of the full amount of sweetener. This worked out great, intell I burnt it by trying to simmer it to long ?? I’ll try again tho ?? thank you
I find coconut sugar has a caramel-like flavor and it also give the sauce the caramel-color. It will totally work with other sugars too, but especially when using refined white sugar it probably won’t have that much of a brown color.
Curiously I live in HoiAn and was living here when you were here – and have a young daughter with me. That aside, recipe looks fab but were you using those brands here? I’ve never seen any of them here. If you were, can you tell me where you bought them? Thanks!
Hi Alison, how are things in Hoi An these days? We always think back of our time there very fondly. I developed this recipe while we lived in Thailand still (but only got to posting once we arrived in Hoi An). I also made it in Vietnam but not with these brands. I remember buying coconut cream in larger cans in the grocery shop near the market and coconut sugar in solid blocks (semi-spheres) at the market. Once grated those had the same creamy consistency as coconut sugar paste from Thailand (thanks to the humidity ?? )
They are different products and I don’t think they can be interchanged in this recipe. Coconut butter is made by blending dried shredded coconut so has all the fiber still in it. I think it would thicken this sauce way too much
Hi Christina, I store leftovers in a small mason jar in the fridge. It’s probably best within the first week. After that I had the palm sugar start to crystalize, which can probably be resolved by reheating though.
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