Dairy-Free Caramel Sauce
I use Caramel Sauce in so many desserts all year round. But they are so expensive to buy and hard to find. If you need a Dairy-Free Caramel Sauce, you've found the right recipe!
GLUTEN FREE DESSERT RECIPEGLUTEN FREE SAUCE
10/1/20263 min read
Dairy-Free Caramel Sauce
This Dairy-Free Caramel Sauce is rich, creamy, and ridiculously easy to make. Brown sugar, dairy-free butter, and thick coconut cream simmer together into a smooth caramel that’s perfect for drizzling over ice cream, apples, cookies, or my Caramel Apple Cheesecake Dip.
The biggest trick is using the thick, solidified portion of canned full-fat coconut milk, not the watery liquid underneath. I refrigerate the can ahead of time so the fat separates and firms up.
Yield: About 1½ cups
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: About 15 minutes, plus cooling
Equipment
Medium saucepan
Whisk
Ingredient Breakdown
Brown Sugar
I use 1½ cups packed brown sugar to give this caramel its deep sweetness and rich caramel flavor without having to caramelize granulated sugar.
Dairy-Free Butter
You’ll need 4 tablespoons dairy-free butter. I’ve been using Country Crock Plant Butter with Avocado Oil, but honestly, I tend to use whatever dairy-free butter I can find locally or get on sale.
Full-Fat Coconut Milk
Use canned full-fat coconut milk, not boxed or refrigerated drinking coconut milk. Refrigerating the can for at least 24 hours separates the thick coconut fat from the watery portion underneath. For this recipe, you’ll scoop ½ cup of that thick, solidified portion from the top.
Vanilla
A tablespoon of vanilla goes in after the caramel comes off the heat, adding warmth and rounding out the brown sugar flavor.
Ingredients
1½ cups brown sugar, packed
4 tablespoons dairy-free butter
I currently use Country Crock Plant Butter with Avocado Oil
½ cup thick, solidified full-fat coconut milk
From a can refrigerated for at least 24 hours
Pinch of salt
1 tablespoon vanilla
Instructions
Prepare the Coconut Milk
Refrigerate a can of full-fat coconut milk for at least 24 hours. Open the can without shaking it and scoop ½ cup of the thick, solidified portion from the top, leaving the watery liquid underneath behind.
Make the Caramel
Add the brown sugar, dairy-free butter, salt, and thick coconut milk to a medium saucepan.
Bring to a gentle simmer over low heat, whisking constantly. Once simmering, cook for approximately 8–10 minutes, continuing to whisk, until the caramel begins to thicken.
Finish
Remove from the heat and stir in the vanilla.
Let the caramel cool to your desired consistency. It will continue to thicken considerably as it cools, so don’t wait for it to become extremely thick while it’s still on the stove.
Serve warm, at room temperature, or chilled.
Lauren’s Tips 💛
Always Keep a Can of Coconut Milk in the Fridge: I always keep at least one can of full-fat coconut milk refrigerated. I use the thick coconut cream somewhat sporadically, so this way it’s already separated and solidified whenever I need it. No remembering the day before that I suddenly want to make caramel sauce.
Don’t Judge the Consistency While It’s Hot: The caramel gets much thicker as it cools. If you cook it until it’s extremely thick in the saucepan, you may end up with something much thicker than you wanted later.
Notes
Use canned, full-fat coconut milk, not coconut milk sold as a refrigerated or shelf-stable beverage.
Don’t shake the refrigerated can before opening it. You want the thick and watery portions to remain separated.
I use Country Crock Plant Butter with Avocado Oil, but another dairy-free butter can be substituted.
Regular butter can also be used if dairy isn’t a concern.
The caramel can be served warm for easier drizzling or allowed to cool for a thicker consistency.
Store leftover caramel in an airtight container in the refrigerator. Gently reheat it if you want to loosen the consistency for drizzling.
Frequently Asked Questions
Why does the coconut milk need to be refrigerated?
Refrigeration helps the thick, fatty portion solidify and separate from the watery liquid. It’s that thick portion that gives the caramel its rich, creamy consistency.
Can I use boxed coconut milk?
No. You want canned full-fat coconut milk for this recipe. Drinking-style coconut milk doesn’t contain the same concentration of fat.
What if my caramel looks thin?
Give it time to cool before changing anything. The caramel will thicken substantially as its temperature drops.
What if my refrigerated caramel is too thick?
Warm it gently in the microwave or on the stove until it returns to the consistency you want.
Can I use regular butter?
Absolutely. If dairy isn’t an issue, regular butter works too.
What can I use this caramel sauce for?
Drizzle it over apples, ice cream, baked goods, pancakes, waffles, or basically anything that needs caramel. I especially love it on my Caramel Apple Cheesecake Dip, where it gets layered over cinnamon apples and creamy cheesecake filling.
