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Paleo Caramel Sauce

Cook Time30 mins
Total Time30 mins
Servings: 1 cup
Author: Angela Marinelli, M.S., M.Ed.


  • 1 can coconut milk full fat (for a thinner sauce use lite coconut milk)
  • 1/2 cup coconut palm sugar*
  • 1 1/2 tsp lemon juice
  • 1 TBS coconut oil
  • 1 1/2 tsp vanilla extract
  • 1/8-1/4 tsp sea salt
  • *I also like using 1/4 cup palm sugar plus 1/4 cup coconut nectar maple syrup or raw honey to provide different flavors to my caramel sauce


  • In a medium sized sauce pan over medium high heat bring the coconut milk, lemon juice, and palm sugar (and liquid sweetener if using) to a boil.
  • Once boiling reduce the heat medium low and let the mixture simmer.
  • Stir often and continue to simmer for about 30 minutes (or until it reduces to about 1 cup) as mixture thickens and reduces slowly. Don't burn it!
  • Remove from heat and stir in coconut oil, vanilla, and sea salt.
  • Let cool to room temperature. Stir it as it cools. The caramel thickens as it cools, and the oil will try to separate.
  • Store in a glass jar in fridge for up to two weeks. Sauce will lighten in color as it sits in fridge but caramel color will return when you reheat it.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017