Recipe information
Yield
Makes 2 1/2 cups Servings
Ingredients
2
14-ounce cans unsweetened coconut milk
1
1/2 cups (packed) golden brown sugar
1
/2 teaspoon coarse kosher salt
Need to make a substitution?
Preparation
Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. DO AHEAD Can be made 1 month ahead. Keep chilled.