I love caramel but I absolutely hate store-bought one because it’s full of white sugar and cream and it’s no good for your organs. Plus, all the people allergic to dairy can’t even taste the caramel. We are going to change that today because I’m going to teach you how to make your own coconut caramel at home. It’s dairy-free, its deep and rich flavour is epic and it’s 100% good for your organs.
The recipe itself is very simple – you will need only coconut sugar, coconut cream, salt, and vanilla but the trick to making a perfect homemade caramel is in knowing your stove. Yep, you read that right. In order to get caramel with a decadent flavour and silky, yummy texture, you will need to regulate the heat during the entire process, and for that, you will need to know your stove really well.
The key rule is to regulate the heat so that it’s just enough for the sauce to simmer but it’s not too much to start burning. The moment the sauce starts burning, your caramel will absorb it and it will completely ruin the flavour. So, stir your caramel continuously and keep an eye on the heat. If you want to see the magic of dancing with heat, check out the video where I prepare my coconut caramel.
Chef’s tip: We all come from nature and that’s what our organs strive for. In other words, the less human interference with food, the better for your organs. That’s why I urge you to always buy good-quality ingredients, and the best are usually from your local farmers or from your own garden. As for the coconut cream, I always buy the one that has coconut as the only ingredient. So, read the labels and if you find coconut cream that has a number of ingredients, drop that can and run away.
The end goal when preparing this recipe is to get a delicious sauce that tastes like caramel, has a hint of vanilla and a subtle salty flavour. We will do this by leaving vanilla and salt for the very end of the caramel-making process. When the sauce starts turning into caramel, it’s a sign that the coconut flavour has boiled away and this is the right time to add vanilla to enhance the flavour and fragrance. And then you can add a pinch of salt as well because why not? Everyone loves salty caramel, right?
Cooking time: 15-20 minutes
Serves: Makes 1/2 cup of sauce
Freezer friendly: Yes
C, RSF, DF, NF, GF, VEG, V
Let me know how this coconut caramel recipe turned out for you. I love to put a generous dollop of this sauce over my pancakes or even in smoothies for a decadent sweet flavour and silky texture. And it’s totally mind-blowing in my Vegan and Gluten-Free Chocolate Cake. Share your favourite coconut caramel matches – I’d love to hear your stories.
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With love, from my kitchen to yours,
Chef Cynthia Louise xx
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.