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container of salted caramel with spoon pulling out a drizzle

Vegan Salted Caramel

Salty sweet caramel goodness!
5 from 4 votes
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Course: Refined-Sugar Free Desserts
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 10 servings


  • 13.5 oz can coconut milk full fat
  • 1 cup coconut sugar can also be subbed 1:1 for brown sugar or turbinado/raw sugar
  • 1 teaspoon vanilla bean paste can be subbed 1:1 for vanilla extract
  • ½ teaspoon salt


  • Add the coconut milk, sugar, and vanilla bean paste to a saucepan and bring to a boil.
  • Reduce the heat to a simmer and cook for 30-40 minutes until the caramel has become darker in color and much thicker.
  • Remove the caramel from the heat, add in the salt, and stir.
  • Let the caramel cool completely and then place in a closed container in the fridge to "set" for at least one hour. The caramel can be enjoyed warm, but it will not be as thick as intended.
  • Once the caramel is ready, drizzle on top of your favorite dessert and enjoy!


  • Salted caramel can be stored in a closed container in the fridge up to 2 weeks.
  • I don't recommend freezing salted caramel.


Serving: 2Tbsp | Calories: 142kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 153mg | Potassium: 101mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!