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

Paleo Homemade Caramel Topping

Prep Time 15 minutes
Servings 1 cup
Author Autumn @wholefoodfor7

Ingredients

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

Instructions

  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.