Easy Dairy Free Caramel (Paleo, Vegan)
Dairy Free Caramel
This dairy free caramel sauce is the perfect topping for pies, cakes, bars, ice cream, and other desserts. It’s simple to make and delicious.
This homemade dairy free caramel sauce tastes exactly like the real stuff! It’s easy to make and uses coconut milk instead of heavy cream.
This recipe is from my ebook, Indulge: 70 Grain Free Desserts. I call this caramel sauce, Double Double Caramel Sauce.
I call it double double because all you have to do is double the ingredients to make it.
I use the sauce on ice cream, bars and cakes.
Tools needed
For this recipe you will need:
- small mixing bowl
- measuring spoons and cups
- container to store your caramel
- small saucepan
- whisk
Dairy Free Caramel Sauce Ingredients
- full fat coconut milk
- raw honey/coconut palm sugar/cane sugar etc
- extra virgin coconut oil
- Optional: unrefined salt
How to Make Dairy Free Caramel
Mix all ingredients together in a small saucepan. Please note, if you double the recipe you also need to use a larger saucepan.
Turn the heat to high, whisking constantly.
Once the sauce comes to a boil, lower the heat to medium.
Continue whisking constantly.
When the sauce begins to thicken, turn the heat to low.
The sauce is done when the color turns light brown.
Take the saucepan off of the heat and pour the mixture into a bowl or container. Serve once cooled.
If you need to reheat the sauce, heat it on a low setting in a saucepan on the stove. There may be some separation of oil when reheated. Whisk it together to combine.
Note: Since I made this caramel sauce lighter on sugar, it’s a light color and does not end up super thick. If you would like a thicker, richer caramel sauce simply use 1/2 cup of sugar or more.
What brand of coconut milk should I use?
You can use any brand of coconut milk to make dairy free caramel as long as it is full fat. I prefer the Aroy-D Full Fat Coconut Milk.
Avoid cartons of coconut milk and use canned coconut milk instead. The cartons tend to be extremely watered down and are not good for making any kind of sauce.
Can I use a different milk alternative?
I use full-fat coconut milk because it’s creamy enough to make an amazing caramel sauce. You can use almond milk, cashew milk, etc but the caramel might be very runny.
How can I make this recipe sugar-free?
You can easily make this dairy free caramel sauce keto by using erythritol instead of sugar or your preferred sweetener.
But you must use a sugar replacement that is measured cup for cup. Stevia does not work as a sugar replacement in this recipe.
More homemade condiments
- 5-Minute Maple BBQ Sauce
- Simple Salad Dressing
- Mango Salad Dressing
- Peach BBQ Sauce
- Sauce for Ham
- Thousand Island Dressing
Are you confused about which condiments are safe to eat on a gluten free diet? Read my article: Are Your Condiments Gluten-Free?
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Dairy Free Caramel Recipe
Dairy Free Caramel
This dairy free caramel sauce is the perfect topping for pies, cakes, bars, ice cream, and other desserts. It's simple to make and delicious.
Ingredients
- ½ cup full fat coconut milk
- ¼ cup raw honey/coconut palm sugar/cane sugar, etc
- 2 tbsp extra virgin coconut oil
- Optional: a pinch of unrefined salt
Instructions
- Mix all ingredients together in a small saucepan. Please note, if you double the recipe you also need to use a larger saucepan.
- Turn the heat to high, whisking constantly.
- Once the sauce comes to a boil, lower the heat to medium.
- Continue whisking constantly.
- When the sauce begins to thicken, turn the heat to low.
- The sauce is done when the color turns light brown.
- Take the saucepan off of the heat and pour the mixture into a bowl or container. Serve once cooled.
Notes
Note: Since I made this caramel sauce lighter on sugar it's a light color and does not end up super thick. If you would like a thicker, richer caramel sauce simply use 1/2 cup of sugar or more.
If you need to reheat the sauce, heat it on a low setting in a saucepan on the stove. There may be some separation of oil when reheated. Whisk it together to combine.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
