#handcraftededibles: Paleo Caramel Sauce

I’m back for more #handcrafted edibles! The theme for this week is Special Diets. I chose a Paleo recipe because I’m finding more and more people are interested in trying the lifestyle, but only if they know they can still have the occasional treat.

Also because I find it fascinating how easily coconut milk can be substituted in so many recipes.

Paleo Caramel Sauce
Source: The Iron You
Servings: 1 1/2 cups
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    • 1 can full-fat coconut milk
    • 1/2 cup raw honey 
    • pinch of salt 
    • 1 tbsp. coconut oil or butter
    • 2 tsp. vanilla extract

1. Combine the coconut milk and honey together in a medium saucepan over medium-high heat and bring to a boil.
2. Reduce the heat the medium-low and allow the mixture to simmer for 40 minutes, stirring every so often.
3. Add the coconut oil and the vanilla and cook for 5 minutes more or until the mixture reaches a deep caramel color. Stir every few minutes to stop the mixture on the bottom of the pan from burning, but do not rush the process.
4. Remove from the heat and transfer to a heat-safe glass bowl. Allow to cool for 5 minutes, then stir vigorously with wire whisk until the mixture is smooth and glossy. Use while warm.

The caramel sauce does have a distinct coconut flavor to it, but not in a bad way. I was worried the coconut might be overpowering but it actually works together really well with the coconut flavors. I drizzled this over some apple slices and some coconut ice cream. Delicious!


  1. I love caramel. I could just eat it with a spoon. This looks so good. Maybe I'd share it with a banana. Yum.

  2. Can this be stored in the refrigerator and reheated or does it need to be made right before serving?

  3. Yum! Your sauce looks beautiful!

  4. I have all of these ingredients! I see a Paleo caramel sauce in my future, Nichole. Thanks for the inspiration and for participating in this week's #HandCraftedEdibles event.

  5. I don't think it even needs to be refrigerated since there's no real dairy in it. But if you don't use it right away it does need to be reheated over low heat on the stove with constant stirring because it thickens up quickly.

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