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Spoon coming out of a jar of caramel

Meaningful Eats

Easy, Dairy-Free Caramel Sauce {Gluten-Free, Paleo}

This simple sauce is utterly delicious!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings (2 cups)


  • ¾ cup coconut milk fat
  • ½ cup honey
  • ¼ cup coconut palm sugar
  • ¼-1/2 teaspoon salt depending on how salty you like it, I use ½
  • 2 tablespoons ghee butter, or palm shortening (I use ghee)
  • 1 tablespoon vanilla extract


  • Place a can of coconut milk in the fridge for at least 4 hours. This allows to coconut milk fat to separate from the liquid. After it is chilled, measure out ¾ cup of the solid part.
  • Place the coconut milk fat, honey, palm sugar, and salt in a saucepan. Bring it to a boil over medium heat, stirring occasionally. Reduce to a simmer and simmer for 10 minutes.
  • Remove the mixture from the heat and stir in the ghee and vanilla extract. The caramel will be dark in color, but will lighten up as it cools. Place in a jar and refrigerate until cool. The caramel will keep in the refrigerator for 1 week. Give it a good stir before serving. Enjoy!


Lately I've been using Trader Joe's Coconut Cream with great results!
Be sure to use palm shortening if you want this to be dairy-free. I use ghee because I have a sensitivity to casein, and ghee is lactose/casein-free.


Calories: 133kcal | Carbohydrates: 22g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 99mg | Potassium: 11mg | Sugar: 20g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg