Drizzling Coconut Milk Caramel
This dairy-free caramel is rich, creamy, buttery, and perfectly sweet, but the best part is how simple it is to make. With just a handful of easy ingredients and no candy thermometer required, you can have homemade caramel ready in minutes. Drizzle it over apples, ice cream, brownies, pancakes, or your favorite fall desserts for the easiest little treat.
This should make about 1½ cups of caramel sauce (roughly 10–12 ounces). For drizzling, that’s enough for approximately 8–12 servings, depending on how generously you drizzle it.
What you'll need:
½ cup (1 stick) dairy-free butter, such as Earth Balance or Country Crock sticks
1 (7.4 oz) can sweetened condensed coconut milk, such as Let's Do Organic
½ cup brown sugar
1 tsp vanilla
¼ tsp salt
How to make it:
Add the dairy-free butter, sweetened condensed coconut milk, and brown sugar to a small saucepan. Cook over medium-low heat, whisking frequently, until the butter is melted and the mixture is smooth and bubbling gently, about 5-7 minutes.
Remove from the heat and stir in the vanilla and salt. Let it cool for 5–10 minutes. It will thicken as it cools.
Drizzle over apples, ice cream, brownies, pancakes, or whatever you're putting caramel on.
Storage: Refrigerate in an airtight container for up to 1 week. Rewarm gently before drizzling.
Tips:
For a thinner drizzle: Add 1–2 tablespoons of additional sweetened condensed coconut milk or a splash of dairy-free milk.
For a thicker caramel: Simmer another 1–2 minutes.
One important note: I would not increase the brown sugar to compensate for the larger amount of condensed coconut milk. The condensed milk is already quite sweet, and this ratio should give you a smooth, pourable caramel rather than an overly sugary one.