Salted Caramel Sauce

Salted Caramel Sauce


  • Instant Pot
  • 1 13 oz can of full fat coconut milk
  • 2/3 cup coconut sugar (1:1 monk fruit sugar (for no sugar))
  • 1/2 tsp salt
  • 1 tsp vanilla

  1. Add coconut milk and coconut sugar in the instant pot and stir. Set the IP to saute and high.

  2. Let the mixture bubble and begin to brown for 10-15 minutes. Press cancel and add vanilla and salt. Allow the caramel to cool and thicken for another 20 minutes.

  3. Remove from pot and add to a glass container. Let cool and store in fridge for up to 2 weeks.

  4. Reheat when ready to serve!

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