Name: Dairy-Free Salted Caramel Sauce (AIP, Paleo)
Cook time: 10 min
Total time: 70 min
Ingredients: 1 cup unflavored coconut cream; 1 cup golden coconut sugar; ¾ tsp kosher salt; Flaky sea salt, for garnish

dairy-free salted caramel sauce aip paleo

This two-ingredient dairy-free caramel sauce gets its rich, toasted flavor from coconut cream and coconut sugar. Not only is it AIP, Paleo and plant-based, but it’s also refined sugar free… and dangerously easy to make. Just a few minutes whisking at the stove and you’ll have a sticky, sweet-and-salty caramel for dipping apples, drizzling over pies and desserts, or adding a little flair to your morning yogurt and granola.

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How this recipe fits AIP and Paleo

This dairy-free salted caramel sauce is suitable for both AIP and Paleo. It uses coconut sugar in place of refined brown or granulated sugar and coconut cream instead of dairy. Be sure to see my note about choosing the right coconut cream for this recipe, and if you’re following AIP or Paleo, look for one without gums, stabilizers or other additives.

At-a-glance ingredient compatibility

AIP CORE: Fully compatible
AIP MODIFIED: Fully compatible
PALEO: Fully compatible
WHOLE30: Not compatible (natural sugars)
PLANT-BASED WHOLE30: Not compatible (natural sugars)

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Mix the coconut cream until it’s as smooth as possible, then add it to a saucepan with the coconut sugar. I reach for golden coconut sugar for this recipe because of its lightly toasted flavor, which deepens and darkens as the caramel cooks. I’ve also made it with brown coconut sugar, which gives the finished sauce a deeper flavor that leans more toward molasses than caramel. It’s still delicious, so choose whichever you prefer.

Bring the mixture up to a steady simmer, then reduce the heat and continue whisking for five to 10 minutes.

A Note About Coconut Cream

For this recipe, I use a can specifically labeled coconut cream or coconut heavy cream, rather than the thick cream scooped from the top of a can of coconut milk. The contents may be separated when you open the can, with a very thick layer of coconut fat on top. Stir everything together before measuring to create a rich, creamy consistency similar to evaporated milk. Using only the solid cream from a can of coconut milk will give you a different ratio of fat to liquid and may change the consistency of the finished caramel.

The caramel will darken and thicken, but will still be thin when warm. You’ll know it’s ready when the caramel fully coats the back of a spoon and holds. Whisk in the salt and remove it from the heat.

When it’s just cooled slightly, pour the caramel into a heat-safe glass jar and allow it to cool to just around room temperature, then finish chilling it in the fridge.

It will thicken as it cools but still be spoonable, perfect for dipping apples or drizzling over dessert.

This is one of those must-haves I want in my fridge all fall long. And don’t forget the finishing touch: a little sprinkle of flaky sea salt right over the caramel, or over anything you drizzle it on. That sweet-salty contrast is what makes it so good.

Make this Dairy-Free Salted Caramel, then use it for these Salted Caramel Coconut Macaroons and to top Pumpkin Pie.

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Dairy-Free Salted Caramel Sauce FAQ

For this recipe, use a can specifically labeled coconut cream or coconut heavy cream, rather than the thick cream scooped from the top of a can of coconut milk. The contents may separate in the can, so stir everything together before measuring. You’re looking for a thick, creamy consistency similar to evaporated milk. Using only the solid coconut cream from a can of coconut milk may change the consistency of the finished caramel.

No. This is a pourable caramel sauce rather than a candy caramel, so it won’t harden into a shell as it cools. It’s perfect for dipping fresh fruit like apples and pears or drizzling over desserts, but it isn’t suitable for making traditional caramel-coated apples. The sauce will thicken as it cools while still keeping its soft, spoonable consistency.

I don’t mean to be glib, but it will technically last much longer than it will probably take you to use it up, especially if, like me, you get into the habit of stirring a little into your afternoon coffee. Store it in an airtight container in the refrigerator for one to two weeks. Because this is a homemade coconut-based caramel without preservatives, keep it refrigerated between uses. You can also freeze leftover caramel for a few months, then thaw it in the refrigerator before serving.

Ingredients

1 cup unflavored coconut cream
1 cup golden coconut sugar
¾ tsp kosher salt
Flaky sea salt, for garnish

Instructions

Combine the coconut cream and coconut sugar in a medium saucepan and whisk until smooth.
Bring to a strong simmer over medium heat, then reduce the heat to medium-low. Cook, whisking constantly, for 5 to 8 minutes, until the sauce has thickened enough to coat the back of a spoon.
Remove from the heat and whisk in the salt.
Let the caramel cool slightly in the pan, then transfer to a heat-safe glass jar. Cool at room temperature for about 15 minutes before refrigerating until completely cooled. The caramel will continue to thicken as it cools.
Serve with a sprinkle of flaky sea salt, if desired.

Notes

Coconut cream: Look for a can specifically labeled coconut cream or coconut heavy cream, rather than the thick cream scooped from the top of a can of coconut milk. The contents may be separated when you open the can, with a very thick layer of coconut fat on top. Stir everything together before measuring to create a rich, creamy consistency similar to evaporated milk. Using only the solid cream from a can of coconut milk will give you a different ratio of fat to liquid and may change the consistency of the finished caramel.

Course: Dessert

Cuisine: AIP, AIP Modified, Paleo

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Dairy-Free Salted Caramel Sauce (AIP, Paleo)