Coconut Caramel Sauce

Directions

• In a medium saucepan, combine the granulated sugar and water. Place the saucepan over medium heat and allow the sugar to dissolve completely, stirring occasionally. This should take about 2-3 minutes.
• Once the sugar has dissolved, increase the heat to high and bring the mixture to a boil. Do not stir the mixture once it starts boiling. Allow it to cook until it turns a golden amber colour, which should take about 7-10 minutes. Watch it closely to prevent burning.
• Once the sugar mixture has reached the desired colour, carefully and slowly whisk in the coconut milk. The mixture will bubble up vigorously, so be cautious to avoid splatters.
• Reduce the heat to low and continue to cook, whisking continuously, until the sauce is smooth and well combined, about 2-3 minutes.
• Remove the saucepan from the heat and whisk in the vanilla extract and a pinch of salt.
• Allow the coconut caramel sauce to cool slightly before serving. It will continue to thicken as it cools.