Silky coconut milk and deeply caramelized coconut sugar simmer together into a thick, amber-hued caramel that's rich enough to rival the classic dairy version. A splash of vanilla and a pinch of sea salt round out the flavor, giving it that perfect sweet-salty balance in every spoonful. The slow simmer is what does the real work here, coaxing out that glossy, thick texture that coats a spoon and clings beautifully to fruit, cookies, or a warm slice of apple. Once it cools and sets up in the jar, you've got a smooth, scoopable caramel dip that keeps well in the fridge for whenever a craving hits. It's an easy, plant-based treat that fits neatly into a vegan pantry, no fuss required.
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Combine the coconut milk and coconut sugar in a medium saucepan over medium heat, whisking until the sugar is fully dissolved, about 2 minutes.
Increase the heat to medium-high and bring the mixture to a steady boil, then reduce to a vigorous simmer. Cook, whisking occasionally, for 15–18 minutes, until the caramel has thickened noticeably and coats the back of a spoon — a finger drawn through the coating should leave a clean line. The color will deepen to a warm amber.
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