113.5 oz (400ml) canfull fat coconut milk,solid part only
1tablespoonpure vanilla extract
Classic Caramel Sauce
Heat sugar and water in a 2 or 3-liter saucepan. Stir to dissolve the sugar but stop stirring once the mixture boils. You can swirl the pan occasionally to distribute the heat.
Continue to boil until it reaches a dark amber colour. Add the butter all at once and whisk it into the liquid sugar. It will immediately foam up. Once the butter has melted, remove the pan from the heat.
Whisk in the whipping cream. It will foam up again. Continue whisking until it is well incorporated.
Stir in the salt until dissolved. Cool a little. It may seem too thin, but it will thicken as it cools.
Pour into sterile jars. It will freeze well or will keep in the refrigerator for 2 - 3 weeks.
Gently warm before serving.
Paleo Coconut Milk Caramel Sauce
Refrigerate a can of coconut milk overnight or until the liquid and solid portions have separated. Scoop the hardened cream into a small saucepan. Save the liquid for a smoothie or another use.
Stir in 1 cup coconut sugar and ½ teaspoon sea salt. Bring the mixture to a boil, then reduce the heat to a rapid simmer. Bubbles will completely cover the surface.
Continue to cook, stirring frequently until the sauce begins to darken and thicken slightly, about 10 minutes. It should coat the back of a spoon thinly when it's done.
Remove from heat and stir in the vanilla extract. It will thicken as it cools.
Use immediately, or store in a glass jar. It will last for a week to 10 days in the refrigerator, or for several months in the freezer. Gently heat before serving.