Coconut Milk Carmel Sauce3 Tbs butter (or butter substitute if you're vegan)
1 14 ounce can full-fat coconut milk
1/2 cup brown sugar
up to 1/2 tsp sea salt
1/2 tsp vanilla extract
Put the butter in a medium sauce pan set over medium-high heat. Allow the butter to melt for 1-22 minutes and begin to swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Browning should take about 3 minutes and you’ll know it’s done when it smells nutty and it has a dark golden brown color.
Turn the heat down to medium and add the coconut milk, sugar, and salt. Stir until the sugar is dissolved. Raise heat to medium-high again and boil the mixture, stirring frequently with a heat-safe spoon or spatula, until the sauce thickens. This takes about 20 minutes.
Remove from heat, allow to cool for a minute or two, and add vanilla. Serve over ice cream, on a pear crisp, with apple slices, or on a spoon!