Coconut Caramels [V]

I made these treats for a party where 75% of the crowd would be vegetarian or vegan. It was my first attempt at vegan baking and I’m very pleased with the result. You can substitute shortening for the vegan butter. If you don’t need them to be vegan, feel free to use regular butter instead of vegan butter.


  • 225gr sugar
  • 2 tbs water
  • 400ml full fat coconut milk
  • 1/2 tsp cinnamon
  • 160gr muscovado (brown sticky) sugar
  • 75gr glucose syrup
  • 50gr vegan butter
  • 1 tsp vanilla paste
  • pinch of salt
  • 1 cup of dessicated coconut, toasted

Makes approx. 50 caramels


Place the sugar and water in a thick based saucepan and heat without stirring until it has become caramel.
Combine all other ingredients except the toasted coconut and stir this into the caramel. Heat to 120°C.

Line a 25 x 25cm tin with baking paper. Sprinkle toasted coconut on the bottom. Spread the caramel mixture out over this, then top with the remaining coconut. Leave for 4 hours and cut into pieces, then wrap and store in a airtight tin.