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In a small pot over medium heat mix coconut sugar, water, and lemon juice and bring to a boil
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Immediately add coconut milk (pouring slowly), salt, and vanilla
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Whisk well. Simmer for about 15 minutes until liquid becomes thick and dark
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Be sure to stir occasionally and scrape the edges of the pot with a rubber spatula to avoid burning
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Remove from heat once thickened and cool to room temperature
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If using brown sugar you may need to thicken a bit more. Add 1 1/2 tbsp cornstarch blended with 1 1/2 tbsp cold water and add slowly to caramel
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Whisking until well blended. Bring to a boil and remove once desired thickness is acheived
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For best results store caramel overnight and serve the next day
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This recipe tastes like rich toffee and is in my opinion even better than the norm with less fat, sugar and calories! Enjoy!