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Paleo Homemade Caramel Topping - Gluten-free, dairy-free, tree nut-free and so easy!

Caramel is one of our family’s favorite ice cream toppings. But, so many of the store bought caramels had dairy or a looong list of ingredients. This easy homemade sauce only has THREE ingredients! It’s not hard to get behind a treat like this one. We especially love it on my Vanilla Paleo Ice Cream in an ice cream sundae. Yum!

Paleo Homemade Caramel Topping

Prep Time 15 minutes
Servings 1 cup
Author Autumn @wholefoodfor7


  • 1 15 oz can coconut cream, chilled
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla


  1. Open the chilled coconut cream. Set aside the lighter clear liquid, you will only need the solid white cream part.

  2. Combine the coconut cream and coconut sugar in a small saucepan over medium heat. Once it reaches a boil, lower heat to medium low and continue to whisk for 10 minutes.

  3. Caramel will reduce – thickening and deepening in color. DO NOT stop whisking or you will burn the caramel. Remove from heat and add in vanilla.

  4. Caramel will thicken as it cools. Store in a sealed container in the fridge for up to 1 month.

Recipe Notes

If your coconut cream is not separated into the solid white cream and the clear liquid, it might not have chilled long enough. I usually put mine in the fridge overnight. Also, some brands sadly don't separate, I'm not quite sure why. I love using Thai Kitchen brand. 


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