Apples, cheesecake, pretzel bites, ice cream, the list could go on for all the things that you can pair with this delicious dairy-free salted caramel sauce. And believe me, you are going to want to dunk everything or drizzle it on just about anything you can get your hands on.
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
In a saucepan over medium-high heat combine the coconut milk, coconut sugar, and salt.
Bring to a boil, then immediately turn the temperature down to a low simmer. (be sure to watch carefully as it can boil over easily)
Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-10 minutes of cooking, stir more frequently to incorporate the darker caramel bits.
Once the sauce has turned a dark amber (it will likely be darker than you expect it to be) and has thickened to coat the back of a spoon, remove from the heat.
Stir in the coconut oil and vanilla extract.
If you are not serving it warm right away you can store in an airtight container (mason jars are great for this) fir 2 weeks in the fridge.