This dairy free caramel dipping sauce is a real treat! Made with coconut milk, coconut sugar, coconut oil and honey, this dip is both dairy free and vegan.
This delicious dairy free caramel dipping sauce recipe was submitted by Coconut Mama reader, Kristen E. Thank you for sharing your lovely recipe, Kristen!
I have had a sweet tooth since as long as I could remember. And while my definition of healthy has changed drastically over the years, I still squeeze in some treats here and there that include good, wholesome and natural ingredients. While pregnant with Quinn I devoured Raw homemade vanilla ice cream with fresh organic strawberries. And when I say I devoured, I mean it got out of control at times and I needed to dial it back a tad 😉
While I do crave that exact dessert right this moment, I have been dairy-free for just over a month now. Why? My son who is about 10 months old now was developing some mild eczema around the time we started to increase his intake of solids (7-8months). To make a long story (and maybe a whole separate post) short, it turns out that it has been my dairy intake that has been negatively affecting him. Until he is no longer breastfeeding, or until his immune system is stronger I have kicked dairy to the curb.
That Mamas, put me on a mission to create dairy-free desserts that taste amazing. I took my caramel apple recipe and made a ton of adjustments. Even though it is full of coconut, the end result does not hold a strong coconut flavor (I promise)! While I was successful in making this caramel dip a few times without a candy thermometer, I highly recommend using one. This one costs about $11 and can be used for so many recipes. It takes the guesswork completely out of it.
Dairy Free Caramel Dipping Sauce
- 1.5 cups of Coconut Milk
- 2/3 cup Coconut Sugar (like this one)
- 2 tbsp Coconut Oil (like this one)
- 2 tsp vanilla
- 2 tsp raw honey
- Mix together all ingredients in a medium saucepan.
- Bring to a boil and put on medium heat for approximately 20-25 minutes. Stir occasionally to ensure it doesn’t burn to the pot. During this time the sauce will simmer and ‘boil down’ to become darker and slightly thicker. If using a candy thermometer the temperature should sit between 200-210 degrees Fahrenheit.
- Turn up the heat slightly until the candy thermometer reads 220F. If you are not using a thermometer, turn the temperature to medium-high for 3-5 minutes.
- Let cool and pour into a glass jar. Place in fridge and allow the dip to set. It will get thicker with time in the fridge. Personally, I love to eat it best after it’s had a night in the fridge for the flavors to really set!
- Serve with fruit of your choice and enjoy!
* If after letting it set in the fridge it is still not thick enough you can put it back on the stove top for a bit longer. If it is too thick you can mix with a bit more coconut milk. The first three batches I made were all slightly different. Now that I know what to expect from the color and consistency it comes out perfect every time!