Vegan Coconut Caramel Sauce
- Rahul Mandal
- Sep 11
- 1 min read
Updated: Sep 22
This is a plant-based version of my caramel sauce recipe. Just replace a couple of ingredients and you will get a caramel that is potentially even tastier than the original! The use of coconut cream brings a subtle coconut-y flavour, which complements the richness of the caramel.
Ingredients
200g caster sugar
A splash of water
175g coconut cream (warmed)
40g coconut oil
½ tsp ground cardamom
Good pinch of salt
Method
To start, heat the sugar and water together in a medium stainless-steel saucepan. Keep it over medium heat until it starts to caramelise.
Once the liquid in the pan starts to achieve the light straw colour, give the pan a bit of swirl. Wait till it gets the required deep amber colour and then you’ll know it is the time to add coconut cream and whisk. The mix will completely go ‘crazy’ and will start splatter but slowly it will come to a homogenous caramel colour.
(An added benefit - your whole kitchen will be scented with a sweet coconut smell!)
Finally, whisk in coconut oil and ground cardamom, with a sprinkle of some sea salt. Let it cool down a bit in the pan, then pour it in a heat proof bowl. Cover with clingfilm, touching the surface of the caramel and let it come to room temperature.