• 400ml tin of coconut milk (not the light version)
  • 300g brown sugar
  • 40g dairy free spread/coconut oil
  • pinch of sea salt (optional)


Cook time: 25 mins.

This plant based caramel is a great sauce for desserts/to pour over ice cream/to eat out the jar with a spoon. You do you always boo.


Scatter the sugar over the base of a wide frying pan, in a even layer. Set on a low heat and leave untouched until it starts to melt (this may take several minutes).

When a few pools of sugar have started to form, add the sprrad/coconut oil broken in to pieces over the top and allow to melt.

When most of the sugar has melted, stir briefly with a spatula until no sugar crystals remain.

Pour in the coconut milk (only the cream from the top of the can, don’t use the water) and stir. Allow the caramel to cook until it reaches a shade you like (darker = more bitter).

To make it salted caramel, add sea salt to your taste!