2/3cupfull-fat coconut milkI used canned, but stir first as the cream tends to settle on top
Combine coconut palm sugar and water in a small pot on medium heat.
Heat while mixture is gently bubbling for 3-4 minutes.
Add coconut milk and salt, stir in, then reduce heat to medium-low.
Gentle simmer for 10-15 minutes while sauce thickens.
Sauce will thicken more after cooling. If you use a candy thermometer, heat to between 338F and 345F, then remove from heat. (I didn't use a candy thermometer because there wasn't enough depth in the caramel in the pot to get an accurate reading. Going by sight worked for me!) A few additional cracks of coarse sea salt over top of the sauce may be an excellent idea as well, depending on the recipe!