Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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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
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.
Gather the ingredients...
Pour in the coconut milk...
Stir until smooth...
Microwave for 10 seconds, stir, then 10 seconds more and...Voilà!
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:
Have you ever tried cooking and baking with coconut sugar?
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
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This coconut caramel sauce is perfect for drizzling over quick bread, cakes, muffins, scones, pancakes, waffles, or ice cream.
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Please note that the Calculated Nutrition is an estimate at best.
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Lucy @ Bake Play Smile says
Yum! This would be so good drizzled over a bowl of ice-cream. And it's so simple too! Thanks so much for linking up with Fabulous Foodie Fridays xx
Sara says
Hi Lucy, that is a great idea, I can't believe that I haven't tried it!