By: Suman Pant
In a medium saucepan, heat the coconut sugar over medium heat. Stir continuously until it melts and turns into a smooth liquid.
Once the coconut sugar is completely melted, add the coconut milk to the saucepan.
Stir the mixture well to combine the coconut sugar and coconut milk.
Bring the mixture to a gentle boil, then reduce the heat to low.
Allow the mixture to simmer for about 5-7 minutes, stirring occasionally until it thickens slightly.
Add the coconut oil to the saucepan and continue stirring until the sauce becomes smooth and glossy.
Remove the saucepan from heat and let the caramel sauce cool for a few minutes.
Stir in the vanilla extract and a pinch of salt to enhance the flavor.
Transfer the refined sugar-free caramel sauce to a heat-resistant jar or container.
Allow the sauce to cool completely before using. It will thicken further as it cools.