Coconut Caramel Sauce
This delicious and healthy caramel sauce is a great alternative to your usual syrup. This guilt-free topping is quick and simple, only using 3 ingredients! Not into coconut so much? Try my Easy Caramel.
Coconut Caramel Sauce
- 1/2 cup coconut oil (or butter if preferred)
- 1/2 cup honey
- 1 cup coconut milk
16 thoughts on “Coconut Caramel Sauce”
Michelle, this looks so delicious! I have been missing caramel since giving up refined sugar! I bet this would make a wonderful dip for apples! Thank you!
Wow, this is awesome! I’ve been wanting to make some caramel, but this looks waaaaay more like something I would make. I loooove that it’s only 3 three ingredients. Plus, I love that it’s coconuty :D
What would you recommend for “shelf life” of this creamy delight? A week in the fridge?
This sauce looks and sounds wonderful! Must make something sauce worthy! ;-)
Wow! This looks wonderful and I love how simple it is! I’d love for you to share it at Allergy Free Wednesdays (http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/) Hope to see you there!
One of my followers asked the other day about this exact sort of recipe. few days later here is was. I shared and yes, she is one happy lady. thanks for this I have had lots of comments on how good this recipe is, well done and great timing with this post
I have an 11-year old that has never had caramel so this will be a wonderful recipe for him. Thank you so much for sharing this. Best wishes…
Do you refrigerate the left overs? If so, how would you reheat? What is the shelf life?
I just found your blog and LOVE it! Can’t wait to try some of these recipes! Everything looks wonderful :)
Oh man. I can’t tell you how excited I was to find this on Pinterest. I’m allergic to sugar cane, but always loved my caramel in the days before we tracked down what it was I’m allergic to. This looks fantastic.
Hi! I am excited to try this sauce with your apple cake recipe! However, the sauce seems more runny than what yours looks like in the picture. Is the amount of coconut milk correct? Should I continue to cook it after I add coconut milk? Thanks!
Could I use maple syrup in place of honey? I’m allergic to honey…
If so, would there be any adjustments?
Sarah, try agave syrup for a more neutral flavored sweetener.
I don’t know what I did wrong, but mine seems very liquidy and the coconut oil does not seem to “blend”, it’s just sitting on the top. I’m going to put it in the fridge and see if it thickens and combines.
Does this use the canned full fat kind of coconut milk or the refrigerated drinking kind of coconut milk (like with the almond milk)?
I use Trader Joe’s canned light coconut milk.