Coconut Caramel Sauce

Warm, glossy Coconut Caramel Sauce brings a rich finish that makes desserts hard to resist. Drizzle over cakes, fruit, or cold scoops of ice cream for something extra sweet.

It is time again for the “Secret Recipe Club” reveal. If you have been following along, you already know the idea. Each month, we are paired with another blogger and choose one of their recipes to make and share on reveal day. It is a simple and fun way to discover new dishes and meet new cooks.

This month, I was assigned It’s Yummy to My Tummy by the very talented Heather. She has many tempting recipes, so choosing one took a moment, but her Coconut Caramel Sauce caught my attention straight away.

I liked the thought of turning coconut milk into caramel, and it felt helpful to have a dairy-free and vegan option ready for friends with dietary needs.

This Coconut Caramel Sauce turns out somewhere between classic caramel sauce and dulce de leche, with a thicker texture and a gentle coconut note. It has a deep caramel flavour and works well with many desserts.

Thank you, Heather, for this recipe. Do visit her at It’s Yummy to My Tummy and explore her beautiful site.

Key Ingredients for Coconut Caramel Sauce

Unsweetened Coconut Milk

Full-fat coconut milk gives the sauce its creamy texture and helps it thicken during cooking. Its natural richness creates a smooth finish, so lighter versions usually produce a thinner sauce.

Brown Sugar

Brown sugar adds depth from its molasses content. It melts evenly as it simmers and gives the caramel its colour and flavour.

Salt

A small amount of salt balances the sweetness and brings out the caramel notes.

Find the complete list with measurements in the recipe card below.

How to Make Coconut Caramel Sauce

Step 1: Put the coconut milk, brown sugar, and salt in a large saucepan.

Step 2: Whisk the ingredients over medium heat until the brown sugar dissolves.

Step 3: Increase the heat and bring the mixture to a boil. Simmer until it reduces and turns thicker and darker in colour (this usually takes around 30 minutes), stirring occasionally.

Step 4: Lastly, transfer the sauce to small jars and let it cool completely.

Extra Help from the Kitchen

Use a Wide Saucepan – A wide pan gives the sauce more surface area, helping the liquid cook down at an even pace and reducing the time needed to reach the right consistency.

Check Thickness on a Spoon – Dip a spoon into the sauce during the final few minutes. It should coat the back of the spoon at a slow, even pace, which shows the caramel is ready.

Stir Around the Edges – Sugar often collects on the sides of the pan as the mixture cooks. Running the spoon around the rim helps keep the sauce even and prevents small crystals from forming.

Cool Without the Lid – Leave the jars uncovered until the sauce reaches room temperature. This prevents condensation under the lid and keeps the texture smooth.

Keep the Heat Steady – A gentle, consistent simmer prevents the sugar from catching on the bottom of the pan and keeps the caramel smooth from start to finish.

Variations and Twists

Vegan Mango Caramel Sauce – Dice 1 small ripe mango and stir it into the sauce after it begins to thicken. Simmer for a few minutes until the fruit softens and blends into the caramel, giving a smooth, lightly fruity finish.

Sweet Vegan Date Caramel Sauce – Blend 1 cup pitted Medjool dates with 120 ml – ½ cup full-fat coconut milk, a small pinch of salt, and vanilla until smooth. Add more coconut milk if needed for a creamier caramel and a pourable texture.

Spiced Coconut Caramel Sauce – Add ½ teaspoon cinnamon, ¼ teaspoon cardamom, and 1 teaspoon vanilla extract once the sauce thickens and begins to coat the spoon. Simmer for a few more minutes so the spices blend into the caramel.

Homemade Caramel Sauce with Vanilla Bean – Add ½ teaspoon vanilla bean paste once the caramel thickens and begins to coat the spoon. Stir it through briefly so the flavour spreads evenly before transferring the sauce to jars.

Storage and Shelf Life

Store Coconut Milk Caramel Sauce in clean, sterilised glass jars with tight lids. Keep the jars in the fridge for up to 1 month.

The sauce thickens as it chills, so warm the amount you need in a small saucepan or microwave-safe bowl until smooth. This sauce is not suitable for freezing, as the texture becomes grainy once thawed.

4.75 from 4 votes

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Coconut Caramel Sauce Recipe

Warm, glossy Coconut Caramel Sauce brings a rich finish that makes desserts hard to resist. Drizzle over cakes, fruit, or cold scoops of ice cream for something extra sweet.

Course: Dessert

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 2 ¼ cups

Author: Recipe adapted from It’s Yummy to my Tummy

Ingredients

• 2 x 415 ml – 14 oz cans unsweetened coconut milk
• 330 g – 1 ½ cups brown sugar – packed
• ½ tsp salt

Instructions

1. Put the coconut milk, brown sugar, and salt in a large saucepan.
2. Whisk the ingredients over medium heat until the brown sugar dissolves.
3. Increase the heat and bring the mixture to a boil. Simmer until it reduces and turns thicker and darker in colour (this usually takes around 30 minutes), stirring occasionally.
4. Transfer the sauce to small jars and let it cool completely.

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• Italian Red Wine Doughnut Cookies
• Almond Pralines
• Mango Sorbet
• Vegan Mango Bundt Cake