This 30 minute coconut caramel is my go-to topping for ice cream, iced coffee drinks and drizzled over popcorn. It's vegan friendly yet still silky smooth, and ridiculously easy to make thanks to Karo corn syrup.
In a pot combine the coconut milk, sugar, corn syrup and salt. Whisk to combine before turning the heat on to medium high.
Bring the mixture to a boil before reducing the heat. Cook on low, whisking occasionally, until the caramel begins to thicken just slightly and turn dark brown in color, around 15-20 minutes. Remember it will continue to thicken as it cools.
Allow the caramel to cool before using and/or storing in an air tight jar in the fridge.