This 30 minute coconut caramel is my go-to topping for ice cream, iced coffee drinks and drizzled over popcorn. It's vegan friendly yet still silky smooth, and ridiculously easy to make thanks to Karo Syrup.
Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!
If you love caramel sauces like dulce de leche, you will love this vegan friendly coconut caramel.
It's got a sweet, creamy coconut flavor with a hint of salt and a perfectly thick, drizzle friendly texture.
The ingredient list for this recipe is short and sweet, just how we like it! Here's what you'll need:
- coconut milk (full fat)
- sugar (could be white granulated, brown, or your favorite vegan sugar)
- Karo Syrup
- a pinch of salt (optional)
See recipe card for quantities.
In a pot combine the coconut milk, sugar, corn syrup and salt.
Hint: Make sure to use a full fat can of coconut milk. This acts as a vegan substitute for heavy cream so the fat content is very important.
Whisk to combine before turning the heat on to medium high.
Bring the mixture to a boil before reducing the heat. Cook on low, whisking occasionally, until the caramel begins to thicken and turns dark brown in color, around 15-20 minutes. Remember it will continue to thicken as it cools.
Allow the caramel to cool before using and/or storing in an air tight jar in the fridge.
Cooking with Corn Syrup
I'll be honest, I used to be scared to use corn syrup, because I confused it with high fructose corn syrup.
The truth is, it's very similar to white granulated sugar and is a really helpful ingredient to use in moderation. Corn syrup is essential in many classic recipes and is known in the culinary world for the smooth and luscious texture it adds to dishes.
Chefs rely on Karo Syrup for its quality and consistent performance.
It's traditionally used to make baked goods, candies, sauces, and jams. Basically all things sweet, ooey gooey and delicious.
I've found it irreplaceable in recipes like pecan pie as it provides that signature, creamy smooth texture between the thicker filling ingredients.
Karo Syrup also delivers that same smooth, amazing texture in this coconut caramel, with balanced sweetness that lets the true flavor of other ingredients shine through.
Coconut caramel vs. dulce de leche
If you're a regular reader here at Salima's Kitchen, you may be wondering what the difference is between this coconut caramel and my other dulce de leche caramel recipe.
Because dulce de leche is a much thicker kind of caramel, I like to use it as a topping, and in baked recipes.
This coconut caramel is also vegan, and perfect for drinks and drizzling as it's much thinner and easier to work with.
where to use your vegan caramel sauce
This sauce is extremely versatile and can be used just about anywhere you like caramel.
Here are some of my favorite ways to use it:
- drizzled on the inside of a glass of cold brew coffee or your favorite cold or warm coffee drink
- on top of a scoop of ice cream (especially this dulce de leche ice cream)
- as a dip for fresh sliced apples
The options are really endless so have fun with this sauce and get creative!
One of my favorite things about this recipe is that it doesn't require any fancy equipment or tricky instructions.
All you need is a whisk, a pot and a stove and you're set!
This caramel sauce should keep in the fridge for up to a week. It will thicken the longer it stays in the fridge, which is pretty awesome in my opinion.
Don't forget to use full fat coconut milk. This is the ingredient that acts as our vegan substitute for heavy cream, so it's really important that you get a full-fat can.