I have been making this sauce on the fly for a dip with lovely washington state apples, but it’s also lovely drizzled over popcorn, brownies and all kinds of stuff. I think this caramel rivals the traditional stuff because the sugar is unfiltered and the coconut cream is just so danged delicious… try it for yourself, and just see if you can’t keep from putting it on everything.
Vegan Caramel Sauce
yields about 2/3 cup
- 1 cup sucanat, rapidura, maple sugar or other vegan sugar
- 1 cup water
- 1/3 cup coconut cream, scooped from the top of a can of coconut milk (not the thin stuff in the bottom)
In a small saucepan with a lid, heat the sugar and water together over medium-low heat until reduced to a syrup, covered, for about 25 minutes. Keep a close eye on the syrup so it doesn’t burn.
Whisk in coconut cream and mix until completely absorbed. Keep the pan over low heat and reduce for 5-7 more minutes, or until desired thickness is achieved.
I love to add a touch of salt or a squeeze of lemon to add a little more dimension to the sauce.
Store covered in refrigerator for up to 1 week.