2 cans organic coconut milk (full fat and refrigerate over night)
1 cup organic fine raw cane sugar
1 tablespoon vanilla extract
1/2 teaspoon of sea salt
Open the cans of coconut milk and with a spoon, separate the thick white milk fat from the water
Add 1/2 cup of the coconut water to a small saucepan set over medium heat
Whisk in the sugar and vanilla and bring to a boil
Boil for 5-6 minutes, whisking only a few times, then stir in 2 cups of the coconut milk fat
Reduce the heat to low-medium and simmer the mixture for about 30-35 minutes, whisking every minute or so.
Once the sauce has reduced remove it from the heat and add your sea salt.
Transfer the vegan caramel sauce to a glass jar and allow to cool uncovered
Refrigerate for at least four hours before using; the caramel sauce will thicken as it cools.
This ridiculous delicious vegan sauce will keep for up to 2 weeks in the fridge. Enjoy this sauce over coconut ice cream with slices of fresh banana, use the sauce as a dip with fresh apple slices and then love me long time :)