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Homemade Vegan Butterscotch Syrup

Servings 16 servings
Calories 67kcal
Author Kathy Hester

Ingredients

  • 1 can 14 oz/400ml light coconut milk
  • 2 cups coconut sugar
  • 3 teaspoons vanilla extract
  • 1/4 to 1/2 teaspoon salt to taste

Instructions

  • Add coconut milk and sugar to a sauce pan. Mix well and cook over high heat whisking often.
  • Bring to a boil and let boil for 5 to 10 minutes to thicken and whisk the whole time so nothing burns on the bottom. If you cook it 5 minutes your syrup will be thinner than if you cook it for 10 minutes.
  • Remove from heat and mix in vanilla and salt. Cool and store in the fridge.

Notes

The syrup will thicken as it cools and even more in the fridge.

Nutrition

Calories: 67kcal | Carbohydrates: 17g | Sodium: 39mg | Sugar: 13g