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coconut caramel in a jar

30 Minute Coconut Caramel

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  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish, Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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 corn syrup.


  • 2 cups coconut milk (full fat)
  • 1 cup brown sugar
  • 1 tbsp Karo corn syrup
  • a pinch of salt (optional)


  1. In a pot combine the coconut milk, sugar, corn syrup and salt. Whisk to combine before turning the heat on to medium high.
  2. Bring the mixture to a boil before reducing the heat. Cook on low, whisking occasionally, until the caramel begins to thicken just slightly and turn dark brown in color, around 15-20 minutes. Remember it will continue to thicken as it cools.
  3. Allow the caramel to cool before using and/or storing in an air tight jar in the fridge.