Kim’s Low Carb Coconut Caramel Sauce

PetChef

1 - 13.5 ounce can refrigerated coconut milk, (only the cream) or a can of coconut cream

3 T coconut oil for dairy-free, or butter

1 tsp molasses

¼ cup Swerve

1 T Trim Healthy Mama Mama Sweet Blend, or 2 more T Swerve

¼ to ½ Teaspoon sea salt (start with the lesser amount and add more to taste)

1 Tablespoon vanilla extract

Add everything except vanilla in a medium saucepan. Wisk and bring to a boil.

Reduce heat. Simmer 15 to 20 minutes until just starting to darken to golden brown. Stir every couple of minutes. Be careful - can burn quickly. The mixture should reduce and thicken.

Add vanilla and extra pinch of salt.

DO NOT use xanthan or gluccie in this recipe. It gets too thick.

Store in a glass jar in the refrigerator up to 2 weeks.

Use for candy or topping for low carb ice cream.

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