This Dairy-Free Salted Caramel Sauce recipe uses just coconut milk, sea salt, and honey for a rich and thick sauce that's perfect for drizzling on all sorts of treats! It's an easy recipe that's also SCD, paleo, gluten free, and refined sugar free.
With just three ingredients and 45 minutes, you're on your way to a gooey and delicious dairy-free salted caramel sauce.
This healthy (well, healthier!) caramel sauce recipe is so much better for you than the store bought kind.
There's no high fructose corn syrup, no artificial flavors, no artificial colors, and no artificial flavors.
Just clean ingredients you probably already have in your refrigerator!
Coconut Milk - Canned full fat coconut milk is best for this recipe because of its thickness. When looking for coconut milk, the only ingredients listed on the can should be coconut and water, I suggest using the Native Forest Simple Coconut Milk .
Honey - There are many types of honey with different flavor profiles. When choosing a honey try to find a sweeter one such as clover or sourwood.
Vanilla Extract - The vanilla extract adds a bit more complexity and depth of flavor to this coconut milk caramel sauce.
This recipe really couldn't be easier.
Bring the coconut milk, honey, and fine sea salt to a boil over medium-high heat, stirring occasionally.
Drop the heat to medium-low and continue cooking, stirring occasionally, for 35 to 45 minutes.
The cook time for the salted caramel sauce can vary depending on your stove and the type of coconut milk used, so this is one of those recipes where you need to use your best judgment to determine when it's done.
If the sauce coats the back of a spoon without very much running off, that's a good indicator that your caramel is done or at least getting close.
Remove the saucepan from the stove and stir in the vanilla extract, then pour into a lidded glass jar.
The caramel will still be a bit runny but will thicken as it cools.
The longer the caramel is over the heat, the thicker it will be once cooled.
How to store this dairy free salted caramel sauce
Once the caramel has cooled on the counter, cover the jar with a lid and store in the refrigerator for up to two weeks.
The caramel will harden in the cold but can be brought up to room temperature on the kitchen counter or gently reheated in the microwave or over the stove.
NOTE: When reheated, the caramel will become thinner.
The sauce can also be stored for up to three months in the freezer. Thaw at room temperature or in the refrigerator before using.
Drizzle salted caramel sauce over these AMAZING desserts!
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Dairy-Free Salted Caramel Sauce
- 1 cup full fat canned coconut milk
- ½ cup honey
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- In a small saucepan over medium- high heat whisk together the coconut milk, honey, and sea salt. Bring the mixture to a boil and allow to bubble for 3 minutes before lowering the heat to medium-low.
- Allow the sauce to simmer for 35 to 45 minutes, stirring occasionally.
- Remove from the heat and whisk in the vanilla extract.
- Allow the caramel sauce to cool before pouring into a lidded glass jar. The caramel will thicken as it cools.
- Store in the refrigerator in an airtight container for up to 2 weeks or in the freezer for 3 months.