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

Paleo Homemade Caramel Topping

Autumn @wholefoodfor7
5 from 3 votes
Prep Time 15 mins
Servings 1 cup

Ingredients
  

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

Instructions
 

  • Open the chilled coconut cream. Set aside the lighter clear liquid, you will only need the solid white cream part.
  • 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.
  • 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.
  • Caramel will thicken as it cools. Store in a sealed container in the fridge for up to 1 month.

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.