Description
With only 3 ingredients you can make a delicious and creamy vegan caramel sauce – a sweet delight on coconut yoghurt or pancakes!
Ingredients
Scale
- 1 can full-fat coconut milk (13.5 oz)*
- 3/4 cup coconut sugar (110 g)
- 1/2 tsp vanilla extract (optional)
- 1/8 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.
- Cook Time: 45 minutes