Step 1

In a medium sauce pan whisk together the sugar and coconut cream. Bring to a simmer on medium low heat.

Step 2

Simmer the caramel for 45 minutes until reduced and creamy. Make sure to keep an eye on it so it doesn’t spill over on your stovetop.

Step 3

After 40 minutes have passed dip a teaspoon in the caramel sauce and place on a small plate. Allow to cool off completely. If the consistency of the caramel is to your liking remove from heat, otherwise continue cooking another 10 minutes or so until desired consistency is achieved. (Remember the caramel will continue to harden in the refrigerator as well).

Step 4

Remove the caramel sauce from heat and whisk in the vanilla extract and sea salt flakes.

Step 5

Store in the refrigerator up to one week.

Step 6

Serve drizzled over your favorite vegan ice cream, pies or dip apple slices for the ultimate tasty treat.