Clap your hands and sing praises, Everybody!!  This spin off of a method my friend showed me is the closest I’ve had to real caramel in…forever!  The secret here is in the coconut cream!  My husband is pretty tired of coconut ingredients and even he couldn’t tell it was in there.  It’s so delicious that I made it 3 days in a row…and ate it ALL 3 days in a row.  It took superhuman self-restraint to stop using it as part of my daily diet…


Makes approx 1 cup



Four tablespoons NUCOA (dairy free margarine)

One cup packed LIGHT BROWN SUGAR

Half cup COCONUT CREAM (AROY-D is my fav brand because of the quality.  You can find this at an Asian market, either in a can or carton next to the coconut milk.  You have to use up the coconut cream within 2 days of opening, so pour the leftover coconut cream into ice cube trays and freeze in order to keep longer.)

can carton










In a heavy bottom saucepan, melt the margarine over low to med-low heat and add the brown sugar.  Whisk gently and constantly for about 3 minutes as the sugar and margarine melt together and bubble/boil.  Start adding the coconut cream little by little.  (It will sizzle and pop because of the water in the coconut cream, so do it little by little and make sure the cream is fully incorporated before adding more.)  Make sure you are whisking while adding the cream and continue to whisk as it gently boils for another 3-4 minutes.

Remove from heat.  Whisk in the vanilla and salt.  Let cool for 10 minutes before serving.  (The caramel will thicken as it cools.)

Use this as a topping/drizzle for desserts, or pour into a serving bowl and dip a variety of fruits and snacks.  Enjoy!!



This can be stored in an airtight container in the refrigerator for at least 2 days.  (I always eat it within those two days so I can’t speak for how long it’ll store.)  You can gently reheat it if desired.  It should not harden.