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Caramel Sauce

Prep time 5 min
Cook time 20 min
Total time 25 min

Prep time 5 min
Cook time 20 min
Total time 25 min


Most caramel apple recipes call for loads of refined sugar and corn syrup. That’s not RHR approved, so after some trial and error, I came up with the perfect equation of coconut palm sugar to create that delicious caramel-y flavor.

Note: What to do with your caramel sauce? Make caramel apples. 
Drizzle over Caramel Apple Pie.Use as a dip for green apple slices. 
Drizzle over Vanilla Ice Cream. Put a little in your hair if you’re having a bad day.

Serves 16

1 cup coconut palm sugar

¼ cup coconut milk, full fat

1 tablespoon coconut milk, full fat

4 tablespoons coconut oil

1 tablespoon vanilla extract

pinch of sea salt

½ teaspoon baking soda


Combine the coconut palm sugar, coconut milk, coconut oil, vanilla extract, and sea salt in a skillet. Mix well and place over medium high heat. Bring the mixture to a boil, reduce to low heat, and continue to cook, stirring often, for 5 minutes.


Temporarily remove the skillet from heat. Whisk in the baking soda. The caramel will turn a lighter color and will become creamy.


Return to low heat. Cook, mixing often, for 2 minutes. Allow to cool and thicken for 5 minutes before using. Store in the fridge. Enjoy!


Calories: 94
Fat: 4g
Carbohydrates: 12g
Sodium: 83mg
Fiber: 0g
Protein: 0g
Sugar: 9g

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