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My 3 Ingredient Vegan Salted Caramel Recipe (low FODMAP, dairy free)

Say hello to my My 3 Ingredient Vegan Salted Caramel Recipe. It's simple and so easy to make at home. It's dairy free and low FODMAP too.


  • 165g brown sugar light or dark
  • 1 tin of coconut milk refrigerated for 24 hours (never use a light version, you will only need the solid white coconut cream not the water)
  • 1/2 tsp salt optional - you can use a little more or less, to taste


  1. Heat a small saucepan and once hot (medium heat), add your sugar. Stir your sugar for a minute or two so it's heated.

  2. Add your coconut milk (only the creamy thick white part) and salt. Mix it to combine.

  3. Bring the caramel to the boil and then simmer on a lower heat for around 15-20 minutes. Stir the caramel occasionally in this time, it should start to thicken.

  4. After 15-20 minutes remove from the heat and allow to cool for about 10 minutes before pouring it into the jar you wish to keep it in. Put the lid on, even though it's still quite warm.

  5. Place in the fridge to cool completely and thicken up - about 90 minutes. It will really thicken up in the fridge!

  6. You can store the caramel in the fridge for a long time. It will solidify but is very easy to soften by taking a bit of it and heating it in the microwave. It's a very versatile and delicious jar of awesome!

  7. Serve with ice cream, drizzle over brownies or whatever else you fancy!