Easy 2 Ingredient Coconut Milk Caramel

A extremely simple Dulce de leche style 2 ingredient coconut milk caramel that WILL change your life. Melt in your mouth luxury at its finest! Completely vegan too. 

This is the stuff dreams are made from. I kid you not, this is my new go to caramel. I guzzled most of it down while it was cooking down on the saucepan. I thought it would be important to keep checking it taste good…yup I am sticking to that reasoning.

I’m not even kidding when I say this is one of the best caramel sauces I have ever tasted. If you don’t like coconut flavour then this may not be for you as the base is coconut milk and it does taste of coconut but so so delicious!

The amount of things I plan on smothering this caramel sauce is unreal. Where do I start, seriously? It could be added on:

• Pancakes
• Fruit
• Muffins
• Crumbles
• Ice cream
• Oats
• This list could go on for a long time..

To make this velvety caramel it requires a bit of time. Make sure you have CHILLED coconut cream, so I suggest leaving in the fridge over night or even the freezer for 15 mins! Whisking is the name of this game, need to keep whisking every now to make sure it doesn’t spill over or burn. BUT it is so worth it.

Typical caramel typically requires way more sugar, cream and butter. We all know how good that tastes but this recipe doesn’t need any of those heavy ingredients.  Not to mention coconut sugar is more healthy than most sugars out there. It has has more vitamins and minerals than typical refined sugar. Plus this caramel dairy free and vegan so everybody can enjoy some caramel – guilt and allergy free!

5 from 1 vote

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Easy 2 ingredient coconut milk caramel

Course sweet

Cook Time 30 minutes

Servings 1 medium sized jar

Author Hebaq Aden

Ingredients

• 1 can coconut milk (chilled) Full fat, don't add the water.
• 3/4 cup coconut sugar or unrefined brown sugar any other unrefined sugar is also fine, I have not tried with liquid sweetener
• pinch of salt (add more if you want salted caramel)

Instructions

1. Pour coconut milk, salt and sugar in to saucepan. 

2. On a medium to high heat stir until it comes to the boil. Takes about 5 mins. It will be very bubbly at this point, keep whisking.

3. After it comes to the boil, turn heat down to low medium and let it simmer for about 40 mins. Or until you can see it has reduced to half the original size. KEEP WHISKING every 1 min or so to keep it from over bubbling ad leaking over saucepan.

4. It should be thicker, turn heat down and let the caramel set. It will thicken a bit more. Serve immediately or when completely cooled down store in air tight jar and keep in fridge.