Instant Coffee Caramel

Use this rich caramel sauce with a kick on top of ice cream, brownies, cake or whatever else you want.


  • 1 cup full fat coconut milk (from can)
  • 4 teaspoons instant coffee
  • 1 1/3 cups brown sugar
  • 2 tablespoons Earth Balance vegan butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, whisk the instant coffee and coconut milk together until coffee is dissolved.
  2. Stir in the brown sugar until combined. Heat mixture on medium heat for about 16 minutes, stirring occasionally.
  3. Stir in the Earth Balance vegan butter, and continue to cook over medium heat for 2 minutes.
  4. Remove from heat and stir in the cinnamon, cocoa powder and vanilla extract. Transfer to a jar, and allow to cool to room temperature before storing in fridge.