Combine full fat coconut milk, coconut sugar, and vanilla powder in a medium sauce pan. On medium heat, whisk ingredients until well incorporated, and bring to a boil, stirring frequently. Once mixture comes to a boil, reduce heat to low and let boil slowly. Using a rubber spatula, keep stirring so the bottom doesn’t burn. Let it cook for about 30 minutes, don’t forget to stir. The caramel will reduce and start to thicken. After 30 minutes, remove from heat and whisk in coconut oil, salt and almond butter. Let cool to room temperature stirring occasionally. It will continue to thicken as it cools.
Once cooled place in mason jar, it will last around 2-3 weeks in the fridge.
Put it on literally anything…Enjoy!
Ingredients
- 1 can / 400 ml can full fat coconut milk
- 1/2 cup coconut sugar
- 1 tsp vanilla powder
- 1 tbsp coconut oil, melted
- 3 Tbsp almond butter
- pinch of salt
