2 small cans (5.4 oz. size) coconut cream

3/4 cup brown sugar substitute (I use Swerve brown sugar substitute)

1/4 t. salt

In a small pan or pot, add the coconut cream and brown sugar. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5-10 minutes.

Remove from heat. The caramel can be used immediately, or let it cool and it will thicken considerably. Each time you go to use it, give it a good stir. Store leftover caramel in a covered glass container in the refrigerator for about a week.

The directions above are from the Nora Cooks website. I did mine on a simmer for ~5 min. and allowed it to cool for ~20 min. I would not say it “thickened considerably” (it was honestly pretty fucking runny) but it is DELICIOUS and it honestly doesn't matter for what I was using it for if it was a bit runny (better than too thick). However, if you actually want it to be thick like a caramel sauce, I would simmer it for longer, and also allow it cool completely (maybe make it the day before and refrigerate it).

Based on a recipe from Nora Cooks: Vegan Caramel