All the ingredients here are already plant-based, so this one comes together without any extra planning. Maple syrup and coconut sugar melt into coconut oil until glossy, then a full can of coconut milk simmers everything down into a thick, caramel-colored sauce that coats a spoon like the real thing. A touch of vanilla powder, ground ginger, and sea salt rounds out the flavor with warmth and a little edge, so it never tastes flat or one-note. It's the kind of sauce you'll want on hand for drizzling over ice cream, swirling into oatmeal, or spooning straight off the spoon. This one fits neatly into a vegan kitchen and makes a great staple to keep stocked in the fridge.
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Learn more →8 servings
Full Circle Organic 100% Pure Maple Syrup
Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz
Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
Combine the maple syrup, coconut sugar, and coconut oil in a small saucepan over medium heat, stirring until the coconut sugar dissolves and the mixture begins to bubble at the edges, about 2–3 minutes.
Pour in the coconut milk and whisk to combine. Raise the heat to medium-high and bring the mixture to a steady boil, then reduce to a brisk simmer. Cook, whisking occasionally, until the sauce has reduced and thickened enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 10–12 minutes. Watch closely during the last few minutes, as the sauce can darken quickly.
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