Homemade Caramel Sauce

Directions

1. 1
   In a large saucepan with a thick bottom, combine coconut milk, maple syrup and salt.Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.
2. 2
   Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.Stir a little more often towards the end to keep the bottom from burning.
3. 3
   Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes.Once it has cooled slightly, stir vigorously until it is smooth and glossy.Use the sauce while it is still warm for the best spreading/pouring results.Stir leftovers (if there are any) in the fridge and reheat in a double boiler.