Low Sodium Coconut Caramel Sauce

Total time35 min

Prep time5 min

Cook time20 min

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Ingredients

8 servings

½ cup honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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1 can (13.5 oz) full-fat coconut milk
2 tbsp coconut oil
¼ tsp vanilla powder
⅛ tsp ground ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the honey and coconut oil in a small saucepan over medium heat, stirring until the coconut oil melts and the mixture is uniform, about 1 minute.
2
Increase the heat to medium-high and cook, stirring frequently, until the mixture deepens to a rich amber color and registers 225–230°F (107–110°C) on a candy thermometer, about 6–8 minutes. Watch closely, as honey can darken and scorch quickly once it begins to color.

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