Step 1

In a blender, combine the coconut milk (both the liquid and the cream on top) and cornstarch. Blend for 20 seconds or until smooth.

Step 2

To a medium saucepan, add the coconut milk mixture along with the coconut sugar and salt and bring to a boil over medium-high heat.

Step 3

Reduce to a simmer and cook the sauce for about 30 minutes, stirring every few minutes to prevent the sugars from burning and incorporate the caramelized bits into the sauce.

Step 4

When it’s done, It should easily coat the back of a spoon, and will continue to thicken up a bit as it cools.

Step 5

Serve with sliced apples, drizzled over cakes or ice cream or refrigerate until ready to serve. The sauce will keep for up to 2 weeks in the refrigerator.

Step 6

Enjoy!