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!
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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.
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Several months ago, I was strolling down the baking isle 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 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; it’s 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.
- 1/2 cup coconut sugar
- 1 tablespoon unsweetened coconut milk
- 1/4 teaspoon vanilla extract, (optional)
- Put 1/2 cup coconut sugar in a small microwavable bowl
- Measure out 1 tablespoon coconut milk, pour into bowl of coconut sugar, add optional 1/4 teaspoon vanilla extract and mix until well combined and smooth.
- Put into bowl into microwave for 10 seconds, stir well, then put mixture in microwave for 10 more seconds and stir again.
- If you want the sauce to be thinner for better drizzling add more coconut milk half a tablesoonful at a time.
- Use right away and/or store in refrigerator for a few days.
Let’s Process This:
Gather the ingredients…
Pour in the coconut milk…
Stir until smooth…
Microwave for 10 seconds, stir, then 10 seconds more and…Voilà!
Coconut Caramel Sauce is:
- Non-GMO Project Verified (Madhava Coconut Sugar & So Delicious Coconut Milk brands)
- Refined Cane Sugar-Free
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:
Since I started this blog in Mid-March 2015, I have been posting about once a week, sometimes more. I have a TON of recipes that I want to share. I also plan on regularly including some more basic, how-to, recipes to go with the recipes I am sharing. An example of this would be Vanilla Whipped Cream.
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Have you ever tried cooking/baking with coconut sugar? Please let me know in the comments below!