Coconut Caramel Dip (Gluten-free, Dairy-free, Corn Syrup-free)


Happy October! This twist on the classic caramel dip is a great alternative for kids who can’t have dairy or corn syrup. You can taste the coconut in this dip, so I only recommended for kids who like that flavor. Some yummy variations include adding about 1/4 cup of dairy-free chocolate chips or a 1/2 teaspoon of cinnamon.


  • 1 cup sugar
  • 1 cup coconut milk solids (This is the heavy layer at the top of a coconut milk can. Thai Kitchen usually has a full cup’s worth. Supplement with the liquid if you don’t have enough)
  • 1 tsp vanilla or vanilla bean paste


Cook sugar over medium-high heat in a heavy saucepan. When the sugar starts to melt (about 5 minutes), turn the heat down to low. The trick is to allow the sugar to turn a caramel color, without letting it get dark. Stir with a wooden spoon as needed if sugar is darkening quickly. When sugar is melted and is a caramel color, add the coconut milk. It may splatter, so back up if necessary. The sugar will solidify into a large solid candy. Keep over medium-low heat, stirring frequently until all the candy has melted (about 15 minutes).

Remove from heat and stir in vanilla. Refrigerate until the caramel has thickened (about 1 hour). Enjoy!


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