1.Place coconut palm sugar or brown sugar, coconut cream, and salt in a small saucepan.
2. Heat slowly while stirring to dissolve the coconut sugar.
3. Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
4. To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
5. Stir vanilla extract into finished caramel sauce. Fill into a container to keep in refrigerator.
My favorite application is of course on top of cinnamon rolls topped with pecans and shredded coconut which I demonstrate here in this playful video. This caramel sauce is sweet and salty like a caramel should be but not going to send you to the dentist immediately after eating. Its a great alternative to some of the packaged caramel sauces out there as it contains coconut sugar which is less processes and lower in the glycemic index.
And shoot! You can even substitute the coconut sugar for coconut nectar (Raw Coconut Sap Nectar grown without chemicals, pesticides, or herbicides.)
I however did not create this recipe but I use variations of it all the time to make toppings for ice cream, cinnamon rolls, and a easy dipping sauce for sliced apples.
I will leave some link below to sites that have coconut vegan caramel recipes that I referenced to make my sauce.
Thanks for reading.