3-Ingredient Salted Caramel Sauce (Vegan, Refined-Sugar free)

In a blender, combine the coconut milk (both the liquid and the cream on top) and cornstarch. Blend for 20 seconds or until smooth. To a medium saucepan, add the coconut milk mixture along with the coconut sugar and salt and bring to a boil over medium-high heat. Reduce to a simmer and cook the sauce for about 30 minutes, stirring every few minutes to prevent the sugars from burning and incorporate the caramelized bits into the sauce. When it’s done, It should easily coat the back of a spoon, and will continue to thicken up a bit as it cools. Serve with sliced apples, drizzled over cakes or ice cream or refrigerate until ready to serve. The sauce will keep for up to 2 weeks in the refrigerator.