Homemade Vegan Butterscotch Syrup

Servings 16 servings
Calories 67kcal
Author Kathy Hester


  • 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


  • 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.


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


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