Makes about 1 cup
Preparation time: 15 minutes
1 can hardened coconut milk (leave a can refrigerated minimum 4 hours – overnight)
3 TBSP raw honey
4 TBSP water.
¼ TSP Himalayan pink salt
1 TSP vanilla extract
Bring the water, salt and honey to a boil.
Add the hardened coconut milk and change the temperature to a medium heat and constantly stir the caramel so it doesn’t burn.
After about 10 minutes add the vanilla extract and the mixture should thicken up and be ready.