Step 1

Add coconut cream, coconut milk, brown sugar and salt to a large heavy bottomed pot.

Step 2

Whisk with a hand whisk to combine and heat on medium to high heat, stirring constantly until the mixture begins to boil. Turn the heat down to medium and let it boil (uncovered), stirring every now and then, until the mixture has reduced and thickened (about 20 minutes). Keep a close eye on it so that it doesn't boil over.

Step 3

Let the sauce cool for a few minutes in the pot before transferring to jars. Allow to cool completely in the jars before refrigerating. It will continue to thicken in the fridge into a thick caramel.