Salted Caramel Sauce

Salted Caramel Sauce

Servings: 2 cups


  • 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


  • Add coconut milk and coconut sugar in the instant pot and stir. Set the IP to saute and high.
  • 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.
  • Remove from pot and add to a glass container. Let cool and store in fridge for up to 2 weeks.
  • Reheat when ready to serve!

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