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This luxuriously silky, golden sauce is creamy.
& caramel-ly,
& complex with a hint of coconut.
it’s easy to make,
& only needs 4 simple ingredients,
& is perfect for vegans (or anyone who wants to enjoy some salted caramel without the extra calories)!
best of all,
you wouldn’t know that it was vegan!

i’ve drizzled it over some delicious nutella swirls & chocolate cake here,
nestled in the joyous mess of birthday candles, silver dragees, floral petals,
& a nosy, bushy cat.


1 can (13.5 oz, 400ml) full-fat coconut cream
1/2 tsp sea salt
1 cup (200g) brown/coconut/palm sugar
2-4 tsp vanilla


1. Combine the coconut cream & sugar in a saucepan over medium-high heat. Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
2. Simmer until sauce thickens (about 30-40 minutes), stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
3. Once the sauce has turned a dark amber & has thickened to coat the back of a spoon, remove from the heat & stir in the vanilla & salt.
4. Serve the sauce warm or refrigerate in a sterilized glass jar. The sauce may thicken a bit more as it cools.

Yields 2 jars

“Oh, to see without my eyes
The first time that you kissed me
Boundless by the time I cried
I built your walls around me
White noise, what an awful sound
Fumbling by Rogue River
Feel my feet above the ground
Hand of God, deliver me”
— Sufjan Stevens, Mystery of Love