With only 3 ingredients you can make a delicious and creamy vegan caramel sauce - a sweet delight on coconut yoghurt or pancakes!
Pancakes need syrup, right? At least, that's what my opinion used to be. But now I have discovered something better: Homemade vegan caramel sauce!
My initial plan was to make a vegan version of Dulce de Leche, a Latin American sweet cream usually made from condensed milk. But the result reminded me more of caramel sauce. My colleague from Uruguay - and Dulce de Leche expert - still thought my recipe was great and even described the sauce as "more delicious than Dulce de Leche". That convinced me - and hopefully you as well!
This recipe is extremely simple. All you need is canned coconut milk, coconut sugar and vanilla. If you like you can also add a pinch of salt - then you easily get a salted caramel sauce.
Three steps to the perfect vegan caramel sauce
Step 1: Put all ingredients in a pot and bring to boil.
Step 2: Let the sauce simmer for about 40-45 minutes and stir a few times every few minutes.
Step 3: Let it cool down.
That's it! I was not exaggerating when I said the recipe was uncomplicated. Now you can drizzle the coconut-caramel sauce over your perfect stack of pancakes. I also find it delicious stirred into soy or coconut yoghurt with a few berries or pear chunks.
There are already similar recipes that use more sugar or less coconut milk. This makes the sauce slightly thicker. But I think my creamy version is better for topping or stirring into yogurt or oatmeal. If you like it more "caramel-ly", you can simply reduce the amount of coconut milk by about ⅓.
I hope you’ll give this creamy vegan coconut caramel sauce try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
More Sweet Breakfast Recipes
- Wholesome vegan protein pancakes
- Sugar-free grape bread
- Banana bread with blueberries
- Piña colada overnight oats
Recipe
Creamy Vegan Coconut Caramel
- Cook Time: 45 minutes
- Total Time: 45 minutes
Description
With only 3 ingredients you can make a delicious and creamy vegan caramel sauce - a sweet delight on coconut yoghurt or pancakes!
Ingredients
- 1 can full-fat coconut milk (13.5 oz)*
- ¾ cup coconut sugar (110 g)
- ½ tsp vanilla extract (optional)
- ⅛ tsp salt (optional)
Instructions
- Stir together the coconut milk and the coconut sugar in a pot and bring to the boil.
- Simmer on medium heat uncovered for about 40-45 minutes and stir every few minutes.
- About 5 minutes before the end of the cooking time, stir in the vanilla extract and - if desired - the salt.
- Remove the pot from the heat and let it cool down for about 10 minutes. Then pour it into an airtight container and let it cool down even more in the fridge. The sauce will become a bit thicker.
- The caramel sauce keeps in the fridge for up to 7 days.
Notes
*Use a brand that doesn't add thickeners. The ingredients should be coconut and water.
This post is also available in de_DE.
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