In a saucepan, combine the coconut milk and brown sugar over medium heat. Stir continuously until the sugar is completely dissolved.
Add the coconut oil to the mixture and continue stirring as it melts into the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for approximately 15-20 minutes, or until it reaches the desired thickness. Stir occasionally to prevent sticking and burning.
Once the caramel has thickened to your liking (remember, it will continue to thicken as it cools), remove it from the heat.
Stir in the vanilla extract and a pinch of salt to taste. The salt helps to balance the sweetness and enhances the caramel’s flavor profile.
Allow the vegan caramel sauce to cool slightly before transferring it to a glass jar or airtight container for storage.
You can use the caramel sauce immediately as a topping for vegan ice cream, pancakes, or other desserts. Alternatively, let it cool completely and refrigerate for later use. Note that it will thicken further as it cools.
Additional Tips:
This vegan caramel sauce is incredibly versatile and can be used in various recipes. Try drizzling it over sliced apples for a delicious snack, or use it as a filling for vegan candies and treats.
Experiment with different flavors by adding spices like cinnamon or nutmeg to the caramel sauce while it simmers for a unique twist.
If you prefer a smoother consistency, you can strain the caramel sauce through a fine mesh sieve before transferring it to the storage container.
Conclusion:
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