Easy Caramel Sauce

In my mission to bring you damn good vegan food, I’ve created what I believe to be the perfect caramel sauce (my flatmates agree with that statement anyway).

This sauce is gooey, delicious, not sickly sweet, and so easy to make you’ll find yourself whipping up a batch every week. Ten minutes is all it takes to create this little treat, which you can pour over your fave vegan ice cream, or add to any dessert you like (I’ve been enjoying mine with banana bread).


The best part? Four ingredients is all it takes:

  • Coconut sugar
  • Coconut cream
  • Salt
  • Arrowroot starch

For those saying “huh?” to that last ingredient, I don’t blame you. Months ago I had no idea it existed. Put simply, arrowroot starch works much like cornstarch as a thickener, with the added bonus of not affecting the flavour of your dish. I’ve been using it a lot in sauces lately, and have found it doesn’t impact the taste whatsoever. It’s a winner in my eyes!


As for salt, it’s a must-have addition in almost everything I cook. With sweet dishes in particular, it brings out the flavours so much. You’ll find if you add a pinch of salt to chocolate sauce for example, it’ll yield a very rich taste. I even add it to my chocolate smoothies on occasion!


Caramel sauce can be made with a number of different sugars, but throughout my experiments in the kitchen and subsequent taste tests, coconut sugar always came out on top. Why? It could just be my personal preference for the stuff. I love coconut and all the wonderful products it yields, and the pairing of coconut sugar and cream just seemed to work.


Trust me — you’ll LOVE drizzling this deliciousness over everything!

Share how you enjoy your caramel sauce on Instagram with the hashtag #thehungrypiggy so I can check it out! Be careful though—this stuff is addictive and might disappear before you even get a chance to take a snap!

Easy Caramel Sauce

  • Difficulty: easy
  • Print


  • 1 cup coconut sugar
  • 1 cup of coconut cream
  • 1/2 teaspoon salt
  • 1 tablespoon of arrowroot starch


  1. In a small pot, add coconut sugar and coconut cream, and bring to a simmer. Stir in salt. Continue to stir to avoid any sticking or burning!
  2. In a cup, mix arrowroot starch with a little water to ensure there are no clumps.
  3. When bubbles start to form, add arrowroot mixture and whisk in thoroughly. Heat for a further 1-2 minutes then remove from heat.
  4. Allow sauce to cool before serving with your favourite dessert.