3 Ingredient Salted Caramel Sauce

A good vegan salted caramel sauce should be a staple in any kitchen. It is something you can always rely on to impress your guests and spruce up any dessert (or breakfast). Here’s my simple recipe that’s quick and super easy to make. It's perfect keep in your fridge so that it's ready to use when you need it. I let it boil down until it’s pretty thick, but if you want a thinner one (that’s perfect to drizzle on pancakes) you can take it off the heat at an earlier stage or mix in some water to the finished and cool caramel.

This caramel is perfect to use in our banoffee muffins or to top pancakes with!

If you recreate any of my recipes don't forget to tag me #LiviasKitchen

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Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes



    Salted caramel

  • 410g full-fat organic coconut milk (400ml),210g coconut sugar (1 ½ cup),4g salt (1 tsp)


  • Add all of your ingredients to a saucepan, stirring to combine on a medium to high heat whilst it comes to the boil.

  • Let the caramel boil until it thickens, keeping a close eye on it and stirring it occasionally as caramel has a tendency to boil over. You can test if the sauce is done by putting a little bit of your caramel mix into a glass filled with cold water. If it stays somewhat together it’s done, if it spreads out in the water it needs to be boiled for longer.

  • When your caramel is done you can leave it to cool a bit in the pan and then transfer it to a container and store it in your fridge. The will last in your fridge for 1-2 weeks.

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