Coconut Caramel Sauce (V+GF+SF): It's back to basics, yeah, Coconut Caramel Sauce is, now, one of my basics. It can be used in any dessert that would compliment a caramel flavor. It's vegan, has only 2-3 ingredients, takes less than 5 minutes to make, and is meant to be drizzled, drizzled, drizzled!

Estimated reading time: 5 minutes

Coconut Caramel Sauce (V+GF+SF)

Hi Everyone, I came up with Coconut Caramel Sauce as an alternative to a traditional sugar glaze that would use confectioner's sugar - not that there's anything wrong with sugar around here,  I obviously have a major sweet molar but I just wanted to explore alternative sweeteners besides just regular old sugar and apart from garbage artificial sweeteners.

I promise you will never see artificial sweeteners like Splenda, Equal, Sweet 'n Low on this blog, ever.

Several months ago, I was strolling down the baking aisle of my local grocery store, when I spotted a sugar alternative called Madhava Coconut Sugar next to the other types of sugar and sweeteners.

I was curious because it looked similar to brown sugar in terms of color and consistency which was coincidentally what I was shopping for.

The Non-GMO Project and organic labels caught my eye and on the back of the package said that it could be used in a 1:1 ratio as a substitute for sugar - I was sold, I had to try it.

I am so glad I did because it started a bunch of experimenting using it in various recipes over the past months.

To make this recipe for Coconut Caramel Sauce you need a liquid to make the sugar, well, saucy.

In keeping with the coconut theme, I used So Delicious Unsweetened Coconut Milk.

This brand is Certified Vegan, Non-GMO Project verified, Certified Gluten-Free, and USDA Organic.

For the optional vanilla extract, I would use Simply Organic Madagascar Pure Vanilla Extract; its label says it's USDA Organic, gluten-free and no sugar added.

I have used several vanilla extracts and this one is one of my favorites.

Are you wondering what it really tastes like?

I wondered the same thing when I first saw it months ago in the grocery store.

The coconut sugar innately has a naturally RICH, caramel flavor to it.

A little burnt sugar flavor (which is what caramel is), comes through but isn't overwhelming.

It's really sweet like sugar but it doesn't give me a headache, kind-of-sweet.

This coconut caramel sauce reminds me of eating the bottom of a crème caramel or flan.

Fun fact, it is derived from coconut tree blossoms.

Ingredients

• ½ cup coconut sugar
• 1 tablespoon unsweetened coconut milk
• ¼ teaspoon vanilla extract, (optional)

How To Make Coconut Caramel Sauce (V+GF+SF)

Gather the ingredients...

Pour in the coconut milk...

Stir until smooth...

Microwave for 10 seconds, stir, then 10 seconds more and...Voilà!

What Coconut Caramel Sauce is Like

• Vegan
• Gluten-Free
• Soy-Free
• Non-GMO Project Verified (Madhava Coconut Sugar & So Delicious Coconut Milk brands)
• Organic
• Refined Cane Sugar-Free
• Rich
• Sweet
• Delicious!

Kitchen Tools

• measuring spoons and cups
• 2-cup wet measure
• mixing bowl
• large wire whisk, 5-speed handheld electric mixer or stand mixer
• baking spatula
• airtight storage container

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Recipe Notes, Thoughts and Alternatives

I can dream up endless ways to make this sauce even more fun...a pinch of cinnamon for warmth? Some chocolate for decadence?

Another type of extract? I'm not a huge salted caramel person, but, hey, I might just have to try...

Here's a preview of an upcoming Soft Strawberry Scones recipe that I have been testing, featuring coconut caramel sauce:

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Have you ever tried cooking and baking with coconut sugar?

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