This Delicious Coconut Salted Caramel is super easy to make and works perfectly with cakes, cupcakes, pies, oatmeals, chia puddings, ice cream, well almost everything!
Heat the pot over medium-low heat and add sugar. Let it melt, stirring often. Be super careful to not burn it because you'll have to start again.
When the sugar is melted, add carefully coconut milk stirring all the time. Add salt. Don't worry that the sugar becomes solid - it'll melt again.
On medium-low heat let it simmer for 30 minutes, stirring often (almost all the time). It may take less than 30 minutes or more time - it depends on the heat and the coconut milk used, so be patient and careful. When the consistency is like a thick syrup, take the caramel out from the heat. Add coconut oil and mix.
Keep the caramel in the fridge up to 3 weeks in the jar or air-proof container. It'll get thick in the fridge so reheat the correct amount before serving.