- 1 13- oz can full fat coconut milk
- ¾ cup coconut sugar
- 1 tsp vanilla
- 1 tsp sea salt
In a skillet, heat the coconut milk and coconut sugar over medium heat. Stir frequently to prevent burning. Allow the mixture to simmer for 10 - 15 minutes until the coconut sugar is fully dissolved. The mixture should be thick enough to coat the back of a spoon.
Remove the pot from the stove and stir in the vanilla and sea salt. Pour the caramel into an airtight container with a lid. Place the container in the fridge to chill for at least 2 hours. The caramel will thicken up the longer it's in the fridge.
Coconut milk substitutes : If desired, you can use coconut cream in place of the milk. This will provide a thicker caramel sauce.
Storing : The best way to store the caramel is in a glass container with an airtight lid. It will keep in the fridge for up to a month.
Warming it up : When ready to enjoy, heat the jar in the microwave in 8 second intervals until desired consistency
Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 55mg | Sugar: 5g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg