Prep
5minCook
40minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 13.5 oz coconut milk, full fat | |
| 1/2 cup coconut sugar | |
| 1/2 tsp sea salt | |
| 1 tsp coconut oil | |
| 1 tsp vanilla extract |
| 1. | Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat. |
| 2. | Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer. |
| 3. | Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce. |
| 4. | Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract. |
| 5. | Serve the sauce warm or refrigerate in a sealed glass jar. |
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