1 cup honey
3/4 cup coconut cream (this is the top thick part that separates in a can of coconut milk)
1 1/2 teaspoons pure vanilla extract
2 tbsp coconut oil (the kind that is hard in the fridge)
1 tsp himalayan sea salt or grey celtic salt
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The night before, put your coconut milk into the fridge so that the cream separates from the milk.
Combine honey and cream in a sauce pan and bring to a boil.
Stir occasionally while it cooks. Continue cooking until the mixture is soft.
Remove pan from the heat and immediately stir in vanilla and coconut oil.
Stir until coconut oil is completely melted.
Add sea salt.
Use as caramel sauce on any recipe you like.