1cupfull fat coconut milkfrom the can - the thick white part
1/4teaspooncoarse sea salt
Vegan Caramel Sauce
Heat a pot over medium high heat.
Add the sugar and stir around the pot for about 1 minute to heat through.
Add the coconut milk and and sea salt stir to combine.
Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon.
You can stir in up to ¾ teaspoon extra sea salt at this point if you want salted caramel.
Remove pan from heat. Allow to cool slightly for 10 minutes then transfer to a jar with a lid.
Cover jar, and place in fridge to cool further for at least two hours. The sauce WILL thicken up much more upon cooling and also upon placing in the fridge, even if it doesn't look very thick after removing from the stove.
To use, simply remove from fridge and pour over anything you want. I use this for holiday pancakes, Salted Caramel Pretzel Bark and over ice cream and cakes. Enjoy!!
Serving size 1 Tablespoon You can easily half this recipe, or even double it! Ensure that you’re using all coconut milk and not coconut water, else the sauce will not thicken up as much, and it will separate while cooling. This sauce lasts weeks in your fridge.