This is a fabulously easy, healthy and utterly delicious caramel sauce which is wonderfully versatile and totally addictive. Drizzle over pancakes, fruit salad, hot baked apples, stir into coconut yoghurt, or use as a dip for chunks of fruit – we keep finding new excuses to use the sauce.

One of life’s guilt-free pleasures.

Prep Time: 0 minutes
Cook Time: 25 minutes
Passive Time: 0 minutes
Total Time: 25 minutes
Servings: 4


  • 1/2 cup honey
  • 1 1/2 tbsp ghee
  • 1/2 cup coconut milk
  • 3/4 tsp Salt


  • Place the honey in a pan and bring it to a boil – let it boil very gently for about 5 minutes. Stir with a wooden spoon from time to time to make sure the honey does not stick or burn
  • Remove from the heat and whisk in the ghee (or coconut oil/palm shortening), coconut milk, (this is the thick part of the coconut milk, which rises to the top in a can – you could use the watery part of the coconut milk for smoothies) and the salt – the honey will be red hot so please take care. If you want to make normal caramel and not salty caramel then only use ¼ tsp of salt
  • Return the pan to the heat and let it bubble away gently for between 15 and 20 minutes
  • Allow the mixture to cool. Use it immediately or store in a glass jar in the fridge for at least 1 month
  • You can serve the caramel straight from the fridge or you can warm it up by placing the glass jar in a bowl of freshly boiled water for a few minutes until it softens


The nutritional value of this delicious sauce is almost too good to be true – it has antimicrobial and anti-fungal properties through the honey and coconut milk and is loaded with healthy gut-healing fats – ghee is rich in vitamins A, E and K and butyric acid, a short chain fatty acid – beneficial intestinal bacteria convert fibre into butyric acid and then use that for energy and intestinal wall support.