Paleo Caramel Sauce



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.


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