Caramel sauce is one of my favorite toppings for ice cream. Sadly, finding vegan caramel sauce can be a challenge. It seems that every time I find one, I buy it, put it in the pantry, forget that I have it, and then end up throwing it out. It’s become such a pattern, that Ethan “won’t” let me buy it. Obviously, if I want to, I will buy it, but he makes a good point. Of course, this means that I cold potentially find myself without caramel sauce when I want it. So rather find myself in a situation requiring caramel and not having handy, I figured out how to make caramel sauce myself – it is surprisingly easy! So now, when the urge for caramel sauce strikes, I can be ready. Any leftover sauce gets stored in the refrigerator and simply heated quickly in the microwave to loosen it up when needed. This sauce is great as a topping for ice cream, a dip for fruit or even spread on cookies. If you know someone who likes caramel sauce, add a label and tie a ribbon around the jar for a delicious, homemade gift.

Note: Pay careful attention the first 10 minutes of boiling to prevent boil overs. As the sauce reduces, the risk of boil overs lessens.

Prep Time: 5 minutes
Cooking Time: 20 minutes
Yield: 2 1/2 cups


2 14 ounce cans unsweetened coconut milk
1 1/2 cups packed light brown sugar
1/2 teaspoon salt


1. Whisk coconut milk, sugar, and salt in a large skillet over medium heat until sugar dissolves.

2. Increase heat to medium-high and boil until reduced to 2 1/2 cups, stirring occasionally. About 20 minutes.

3. Pour into jars and cool completely. Cover and store in refrigerator.