THE RECIPE JOURNAL · Dessert
Creamy Vegan Coconut Caramel
Indulge in this rich and luscious treat that's completely plant-based and irresistibly smooth. Perfect for satisfying your sweet tooth while keeping things dairy-free and wholesome.
FROM THE KITCHEN • Creamy Vegan Coconut Caramel
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the coconut milk, brown sugar, margarine (2 tablespoons plus 2 teaspoons), and vanilla extract in a saucepan. Place it over low heat and keep a close eye on it, stirring occasionally so nothing sticks or burns. You'll want to cook it until it reaches about 236°F (113°C) if you have a candy thermometer handy. Once it hits the right temperature, take it off the heat. If you notice any grease separating from the mixture, either stir it back in gently or carefully pour it off before moving on.
Why you’ll love it
This sauce is rich and velvety, offering a sweet and tropical twist without any dairy. It’s perfect for those who want a creamy treat that’s completely plant-based and easy to make at home.
How to serve
Drizzle this sauce over fresh fruit, vegan ice cream, or pancakes for an indulgent touch. It also works wonderfully as a dip for apple slices or as a sweet topping on vegan cakes and brownies.
Storage & leftovers
Store any leftovers in an airtight container in the fridge for up to one week. Reheat gently on the stove or in the microwave, stirring often to bring back its smooth texture. If it thickens too much, add a splash of coconut milk to loosen it.
