Skip the store-bought stuff; this Coconut Milk Caramel Sauce is rich, creamy, and completely dairy-free. Made with just 4 easy ingredients, it’s a foolproof way to givee some extra indulgence to your snacks. Drizzle it over desserts, blend it into oats, or eat it by the spoonful (been there!).
"I can’t believe that this caramel is dairy free - I can’t even tell a difference. So easy & delicious!" - Crystal
A Quick Look At The Recipe
- ⏲️Ready In: 10 Minutes
- 👪Serves: 8
- 🍽 Calories and Protein: 173 kcals and 3 grams of protein
- 📋 Main Ingredients: Coconut milk, maple syrup, vanilla extract, and almond butter.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, paleo, and vegan.
- ⭐ Why You'll Love It: Ultra-creamy and rich, this dairy-free caramel sauce is perfect for drizzling or dipping.
SUMMARIZE & SAVE THIS CONTENT ON
This dairy-free caramel sauce isn’t just thick and creamy, it’s the kind of recipe that makes you wonder why you ever needed the store-bought version, just like my dairy-free chocolate glaze. I originally whipped it up on a whim during a holiday baking blitz, and it turns out, this dairy-free caramel recipe has become the only one we reach for, especially when my girls are asking for something fun to drizzle.
It pairs perfectly with our protein ice cream, brings gooey goodness to these puffed rice chocolate bars, and takes our mock Snickers with dates to a whole new level. And honestly? I’ve also added a spoonful to my oats or smoothies when I needed a little pick-me-up (no regrets). Whether you're topping, swirling, or straight-up dunking, this sauce brings that indulgent wow factor in the same way that protein cookie butter does.
Jump To
💭Why You'll Love This Recipe
Allergy-friendly: This caramel sauce recipe is dairy-free, gluten-free, soy-free, paleo, cream-free, and vegan.
Easy to make: You only need 4 ingredients and 10 minutes to whip it up.
Versatile: When it's thinner, it can be drizzled, or out of the fridge, it’s thicker and great to swirl.
Ingredients and Substitutions
- Coconut milk: This replaces cream in a traditional recipe to keep it dairy-free, and gives the homemade caramel sauce an indulgent, silky feel. Make sure to use full-fat coconut milk (learn about types of coconut milk), and you want the thick part in the can, not the water!
- Maple syrup: The darker the maple syrup, the more caramel flavor you’ll have. Honey can be used here instead, but then the recipe won't be vegan, and it'll have a slightly too sweet taste.
- Almond butter: Almond and maple syrup make the best caramel-type sauce, just like in chocolate covered pecan turtles. Make sure to use a new, runny almond butter so that it mixes well. Peanut butter does work for this recipe also, but it will create a thicker caramel with a slightly different flavor.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Vegan salted caramel sauce: Salted caramel is the best kind of flavor (readers agree, as this salted caramel protein shake is a top recipe!). So, sprinkle some sea salt into the mix for a sweet and salty combo.
Chocolate caramel: Melt a few dairy-free chocolate chips in with the sauce or swirl in some cacao powder for a double-dose of indulgence.
How To Make Coconut Milk Caramel Sauce
Step 1: Combine the coconut milk and syrup in a pot.
Step 2: Mix in the almond butter.
Step 3: Add the vanilla extract.
Step 4: Pour into a jar and store or start drizzling.
Expert Tips
Let the pot sit on the warm burner for twenty seconds; it helps burn off a bit of liquid and thickens the dairy-free caramel sauce.
Do not heat the almond butter with the liquid, as it will burn.
Make sure to use only the thick, white part of the canned coconut milk (the coconut cream). Drain all water from it. Otherwise, the caramel will spoil sooner, as well as be too runny.
The caramel seems runny at first (though it is perfect to drizzle). If you let it sit for a few hours, it will thicken slightly. Placing it in the fridge will thicken it a lot.
If stored in the fridge, let it sit at room temperature for 10 minutes to soften. You can reheat the caramel if you need to (for drizzling), but make sure it’s at an extremely low temperature and not for long (until just warm!). Otherwise, the almond butter will burn.
How To Use It
This coconut milk caramel sauce works for just about anything, kind of like the protein caramel sauce in these caramel apple overnight oats.
- We like to top our chocolate peanut butter crunch bars with it or first birthday cupcakes.
- We’ve also used it on top of a chunky monkey protein shake or to make cookie dough overnight oats more indulgent.
- Swirl it into chocolate nice cream.
- And of course, it works to make protein cupcakes that much more awesome.
How To Store It
Store the dairy-free caramel sauce in the fridge in a glass jar or container as it will thicken up immensely. Like this, it will last in the fridge for about 2 weeks.
To use it: Either remove it from the jar with a silicone spatula and place it in a heat-safe small pot or heat it in the jar on very low heat (so it doesn't burn) until the desired temperature is reached.
Coconut Milk Caramel Sauce FAQs
You can make the caramel sauce ahead of time, as it stores well. If you need it to be runny, leave the sauce (in a sealed jar) at room temperature so it will drizzle. Otherwise, store it in the fridge for a thicker consistency. While you can reheat this caramel to make it runny again, you need to heat it very slowly at very low temperatures; otherwise the almond butter will burn.
Store the caramel sauce at room temperature in a sealed jar. That should keep it at a thinner consistency. Be careful reheating it, though as heating it can cause the almond butter to burn.
If you want a thicker caramel sauce, simply store it in the fridge. The almond butter will become firmer. You will not, however, be able to drizzle it.
Coconut milk is perfect for caramel sauce as it has a naturally rich taste and creamy texture. Plus, it thickens up a bit as it cools, making for the perfect texture.
More Dairy-Free Recipes To Enjoy
If you tried this Coconut Milk Caramel Sauce Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Dairy-Free Caramel Sauce Recipe
Video
Equipment
- 1 Small pot
Ingredients
- ½ cup almond butter or hazelnut butter
- 3 teaspoon vanilla extract
- ½ cup maple syrup
- ⅓ cup coconut milk full fat
Instructions
- In a small pot add the maple syrup and coconut milk. Heat over medium to high heat.
- As soon as the mixture gets to a rolling boil (even the first few bubbles) turn the heat off.
- Let sit on the burner for 20 full seconds.
- Remove from the burner and stir in the almond butter and vanilla extract.
- Whisk until smooth.
- Pour into a jar and use as needed.
- Makes ¾-1 cup worth.
Notes
- Let the pot sit on the warm burner for twenty seconds, it helps burn off a bit of liquid and thickens the dairy-free caramel.
- Do not heat the almond butter with the liquid as it will burn.
- Make sure to use the thick, white part of the canned coconut milk (the coconut cream). Drain all water from it. Otherwise, the caramel will spoil sooner as well as be too runny.
- If stored in the fridge, let sit at room temperature for 10 minutes to soften.
- Peanut butter does work for this recipe also but it will create a thicker caramel with a slightly different flavor. Almond butter has the best “caramel-like” flavor.
- 1 serving is two tablespoons. Recipe makes roughly one cup of sauce.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Megan says
Thanks for this fun new recipe. We love it on overnight oats!!!!
fitasamamabear says
Glad you love it!
Donny says
I always have these ingredients on hand but never knew I could combine them to make caramel. This is so good and easy!
fitasamamabear says
Hehe I don't want to say your life is now changed forever but..... 😀
Jennifer says
I love the maple syrup in this! Unique recipe and so good!
fitasamamabear says
It's the perfect sugar hit to pair with almond butter! Glad you enjoyed it!
Crystal says
I can’t believe that this caramel is dairy free - I can’t even tell a difference. So easy & delicious!
fitasamamabear says
Yay! Always awesome to hear, glad you love it!
Liz says
This is so perfect for dipping apple slices!! I'm hooked. I love how easy this recipe is, too!
fitasamamabear says
Haha my kiddos thought the same thing!
Rupali says
Love it! So handy to have this on the fridge. It goes with so many desserts!
fitasamamabear says
Right?! It just makes things BETTER lol
Glenda says
Creamy, delicious caramel. It was a luscious topping on our coconut milk ice cream! I didn't miss the dairy one bit.
fitasamamabear says
... now I need coconut milk ice cream haha YUM
nancy says
can't wait to make this today and add it to everything!
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Jeannie says
so creamy and yes easy to make as well. Love this dairy free caramel.
Abhi says
Being a great fan of quick and easy recipes, I am always looking for such recipes! Thanks for sharing!!
fitasamamabear says
I hope you enjoy it!
Janessa says
I LOVE salted caramel but don't always feel good about consuming that much sugar. I'm looking forward to giving this more wholesome version a try!
fitasamamabear says
This made my day! It's a pretty decent version and with enough healthy fats that I feel it balances!
Jess says
I can’t wait to try!
fitasamamabear says
You'll love it... then you'll top EVERYTHING with caramel haha