Salted Coconut Caramel Sauce (Paleo)

• 1 can (14 Oz. Size) Full-fat, Unsweetened Coconut Milk
• 1/4 cups Pure Maple Syrup Or Honey
• 1/4 cups Coconut Palm Sugar
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoons Coarse Sea Salt
• 1 Tablespoon Unsalted Butter

1. Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat.
2. Bring to a boil, then turn heat down so it doesn't boil over, and boil until thickened, dark amber in color, and reduced to between 1 to 1 1/4 cups, about 15 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather; I made mine on a dry day but I would expect the cooking process to take a bit longer on a humid day.)
3. Turn off heat and whisk in the vanilla, salt, and butter until smooth. Cool completely, and then use or store in lidded glass jar in the fridge for up to 3 weeks.
4. Vegan option: Use maple syrup (instead of honey) and use a vegan "butter" spread.

milk, maple syrup, coconut palm sugar, vanilla, salt, butter

Taken from tastykitchen.com/recipes/desserts/salted-coconut-caramel-sauce-paleo/ (may not work)