Salted Coconut Caramel Sauce {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: About 1¼ cups
  • 1 (14 oz/400 g) can full-fat, unsweetened coconut milk
  • ¼ cup (60 ml) pure maple syrup or honey
  • ¼ cup (50 g) coconut palm sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coarse sea salt
  • 1 tablespoon unsalted butter
  1. Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat.
  2. Bring to a boil, then turn heat down so it doesn’t boil over, and boil until thickened, dark amber in color, and reduced to between 1 to 1¼ cups, about 15 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather; I made mine on a dry day, but I would expect the cooking process to take a bit longer on a humid day.)
  3. Turn off heat and whisk in the vanilla, salt, and butter until smooth.
  4. Cool completely, and then use or store in lidded glass jar in the fridge for up to 3 weeks.
Recipe inspired by my recipe for Vegan Sweetened Condensed Coconut Milk.

Vegan Option: Use maple syrup (instead of honey) and use a vegan “butter” spread (instead of butter). If you go with a vegan "butter" spread, you may want to start with a bit less salt at first and add more to taste.
Recipe by An Edible Mosaic™ at