AIP Friendly Coconut Caramel Sauce
Rich, glossy, and deeply caramel in flavor, this sauce proves that indulgent toppings don't have to come with a long list of problematic ingredients. It's built entirely from whole, compliant staples — honey, full-fat coconut milk, and coconut oil — with vanilla powder, Ceylon cinnamon, and sea salt rounding out the flavor in the most satisfying way. One of the trickier parts of following the autoimmune protocol is finding sweet condiments and toppings that don't sneak in refined sugars, dairy, or seed-based spices, and this recipe sidesteps all of that without any compromise on taste. The technique is straightforward: you cook the honey and coconut oil to a deep amber before streaming in the coconut milk, which creates that signature caramel depth you'd expect from a far more complicated recipe. A candy thermometer takes the guesswork out of the process, and the sauce thickens beautifully as it cools, making it easy to get the consistency just right. Drizzle it over roasted fruit, stir it into a warm bowl, or spoon it straight from the jar — it makes 8 servings and keeps well in a glass jar at room temperature or slightly warmed.
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Learn more →Ingredients
8 servings
- ½ cup honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 tablespoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut oil
- ¼ tsp vanilla powder
- ⅛ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Combine the honey and coconut oil in a small saucepan over medium heat, stirring until the coconut oil melts and the mixture is uniform, about 1 minute.
- 2
Increase the heat to medium-high and cook, stirring frequently, until the mixture deepens to a rich amber color and registers 225–230°F (107–110°C) on a candy thermometer, about 6–8 minutes. Watch closely, as honey can darken and scorch quickly once it begins to color.
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