Did you know that you can make thick and completely vegan caramel sauce from a can of coconut milk"

1 can coconut milk
Pure vanilla extract
Sweetener of choice
Pinch of salt
Just four or five ingredients, and you?re on your way to the perfect coconut caramel sauce, good for serving with fruit, pancakes, or over my 10 Banana Ice Cream Recipes.
And the best part is that there?s NO heavy cream and NO high fructose corn syrup required for this recipe!

 
Step One:
Combine all ingredients except vanilla extract in a medium saucepan, and whisk everything together.
Bring to a boil, then let it boil for around 3-4 minutes.

Step Two:
Turn to a simmer, and let the mixture cook down to about half its original volume, stirring as needed.
Turn off the heat, stir in the vanilla extract, and let it cool. Then refrigerate.

The homemade coconut caramel sauce will continue to thicken overnight.

Use it as you’d use caramel sauce. It tastes absolutely amazing over my Pumpkin Pancakes.
I know it’s not pumpkin season right now, but homemade pumpkin pancakes with thick and luxurious coconut caramel sauce is one breakfast you should enjoy all year round!

Stored in the refrigerator, the jar of vegan caramel sauce will last for at least a week.
I don’t know if it lasts longer or if it can be frozen, because I’ve never been able to keep a batch around long enough to find out!

How To Make Coconut Caramel

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