Coconut Vanilla Bean Caramel

A spoonful of tan and black speckled caramel at the base of a coffee cup with coffee beans scattered around


Units Scale
  • 1 13.5 fl oz Can of Coconut Milk
  • 3 TBS Maple Syrup
  • 1/4 tsp Flur de sel salt ( Can sub with Sea Salt)
  • 1 Vanilla bean ( Sliced open and beans removed)


  1. In a medium sized pot combine the can of coconut milk and maple syrup. Turn the burner to medium and allow the mixture to boil, whisking regularly, and boil for 15 minutes or so, until the mixture is slightly darker and thickens.
  2. When desired thickness and color are achieved (if you want it darker simply cook it longer) remove from heat and whisk in the salt and vanilla bean. Allow to cool before use.
  3. If not using all of it right away it keeps wonderfully in the fridge for up to a week.