- 2 TBSP COCONUT OIL
- 1/2 CUP COCONUT SUGAR
- 1 400ml CAN COCONUT CREAM
Add the coconut oil and sugar to a saucepan (medium-high heat) and stir until the sugar is melted.
Once the sugar has melted, add the coconut cream and bring to the boil. Once boiling, reduce the heat to a simmer and let simmer for ~15 minutes, stirring occasionally.
Once the caramel has thickened enough to stick to your wooden spoon, remove from heat, pour in to a jar or container and refrigerate. (The caramel will continue to thicken in the refrigerator)