serves / makes 6
40 prep time
40 mins cooking time


After my excitement at making the coffee ice cream with coconut milk I decided to have a go at making a caramel sauce using it. I’m always after dairy free caramel sauce for topping cupcakes, cheesecakes, brownies, you name it. If you don’t use it all you can store it in the fridge and gently heat before using.




  • 400ml coconut milk
  • 165g maple syrup
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract


  1. Place the coconut milk and maple syrup in a pan and simmer for 30 minutes
  2. Stir in the coconut oil and cook for 5 minutes
  3. Stir in the vanilla and beat until glossy

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