Need a dairy free caramel sauce? Try this coconut milk version, you wont regret it!
2 x 14 oz cans of unsweetened coconut milk
1 1/2 c golden brown sugar
1/2 tsp coarse kosher salt
1. Over medium heat whisk coconut milk, sugar and coarse salt in a heavy skillet until the sugar is dissolved.
2. increase the heat to medium-high and boil the mixture until it is reduced to 2 1/2 cups. Stir occasionally. (Should take about 20 minutes to reduce.)
3. Pour into small jars. Before covering make sure the sauce is completely cooled.