Caramel Coconut Sauce

Prep Time
Cook Time
Ready In

"A sweet and simple sauce for dipping, from Pinch of Yum - a Filipino cooking blog. It takes a while to cook down, and for this reason I would probably double the recipe in order to use the whole can of coconut milk. This is excellent for dipping Turon (Banana Lumpia), or try it with vanilla ice cream and sliced bananas. Or just with a spoon in the middle of the night..."

Original recipe yields 6 servings


  • Serving Size: 1 (65 g)
  • Calories 188.8
  • Total Fat - 9.5 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 0 mg
  • Sodium - 6.3 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 26.3 g
  • Protein - 0.9 g
  • Calcium - 6.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step 1

Pour the coconut milk into a heavy-bottomed saucepan and place over low heat. Heat until bubbling slightly, about 5 minutes.

Step 2

Add the brown sugar and stir until smooth.

Step 3

Cook the sauce to desired consistency by keeping it at a low boil and stirring very frequently. This might take up to 30 minutes. It thickens slightly as it cools, but you should be able to see it thickening in the pan as well.

Tips & Variations

No special items needed.



What a lovely caramel, it is smooth, creamy and rich. I loved the subtle coconut flavor. I have enjoyed this over whipped cream and coffee so far. I can't wait to drizzle this over the 70's cake that I will make tomorrow. Thank you for sharing this versatile recipe. I'm afraid that i will be making this tasty caramel often. Made for Seaside Brasserie.

review by:
(25 Aug 2020)


This is delicious. I served it over slices of angel food cake and topped with toasted coconut.

review by:
(5 Jul 2017)