A sticky, sweet and indulgent salted caramel sauce made with coconut sugar and coconut milk
- 7 tbsp coconut sugar
- 7 tbsp cold water
- 120ml coconut milk
- 1/4 tsp vanilla extract
- pinch of salt
- Place the coconut sugar and water in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.
- Pour in the coconut milk and keep stirring until it has fully combined. Turn down the heat and allow the sauce to simmer for 10-15 minutes until it has thickened.
- Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.
- Store in a sealed jar or container in the fridge for up to 2 weeks.