Coconut sugar has a natural caramelized flavor that works perfectly in caramel sauce. Add a freshly scraped vanilla bean to the recipe, and you have a delicious, subtle sweetness. You can also leave the scraped pod in the sauce while cooking for more flavor and discard it later.
When you first bring the sauce to boil, don’t leave it unattended. It can boil over and the temperature is high, so be careful.
This recipe makes about one cup of caramel sauce, and you can keep it in the fridge up to two weeks. For a healthy sweetness, you can use this caramel sauce as a sugar substitute in baked treats.
Healthy, Easy Caramel Sauce Recipe
- 1 can (14 oz) full-fat, coconut milk, refrigerated overnight
- 3/4 cup coconut sugar
- 1/4 cup raw honey
- 1 vanilla bean
- 1 T coconut oil
- 1/4 t salt
- Open the can of coconut milk and scoop out the thick cream sitting at the top. Transfer cream to a bowl.
- In a medium-sized saucepan, combine the coconut cream, coconut sugar and raw honey. Split the vanilla bean, scrape the insides and add the seeds to the mixture.
- Place the saucepan over medium-high heat and bring to boil. Reduce the temperature to medium-low, keeping the sauce at a light simmer.
- Simmer for 20 minutes. Stir frequently to ensure that the bottom doesn't burn. Once the sauce is reduced and thick enough to coat the back of a spoon, remove from heat. Stir in the coconut oil and salt.
- Let cool to room temperature. Serve or pour into an airtight glass container in the refrigerator for up to 2 weeks.
Pro Tip: When refrigerating the coconut milk, do not shake the can. This ensures that the coconut cream sits at the top.
(You’ll Also Love: Caramel Cheesecake Bites)