A delcious vegan alternative to dulce de leche.
From Bon Appétit magazine, December 2007
Makes 2.5 cups
2 14-ounce cans unsweetened coconut milk
1 1/2 cups (packed) golden brown sugar
1/2 teaspoon coarse kosher salt
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.
Can be made 1 month ahead. Keep chilled.