Coconut Cream Caramel Sauce (non-dairy)

Nicole Khairullah


This is a caramel sauce recipe that I came up with today. I can't eat dairy but I miss caramel topped desserts. I love coconut cream made in to a whipped cream, so I thought I'd try in in a caramel sauce~ it worked, the sauce is delicious!


☆☆☆☆☆ 0 votes

Makes approximately 3 cups
5 Min
15 Min
Stove Top


  • 2 Tbsp
    earth balance buttery spread or stick (non-dairy)
  • 1/2 c
    brown sugar
  • 1/2 c
    white sugar
  • 14 oz
    can of full fat coconut cream (i usually use trader joe's)
  • 1 tsp
    vanilla extract

How to Make Coconut Cream Caramel Sauce (non-dairy)


  1. Melt Earth Balance in a small sauce pan.
  2. Add brown and white sugars to the pan; stir until smooth.
  3. Add the can of coconut cream and the vanilla stir until smooth.
  4. Simmer 10 to 15 minutes, the longer you simmer the thicker it will become.
  5. Cool completely on the stove, about an hour. Pour in to canning jars or container of your choice and refrigerate.
    When ready to use:
    Stir well and eat... with anything! :) Apples, bananas, pretzels, brownies, non-dairy ice cream...
  6. Peanut butter filled pretzels, covered in chocolate and drizzled with coconut cream caramel. YUM!!!

Printable Recipe Card

About Coconut Cream Caramel Sauce (non-dairy)

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Dairy Free

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