Vegan Hot Caramel Sauce

1: Add the full fat coconut milk, coconut sugar, maple syrup, arrowroot starch, vanilla, and sea salt to a small pot.

2: Stir everything and heat over medium heat.

3: Once the sauce is simmering, continuously whisk for 3-4 minutes until thickened, dark brown, and glossy.

4: Remove the pot from heat.

5: Pour the caramel sauce into a jar and mix in 2-4 tbsp of dairy free milk to achieve the desired consistency.

6: Allow to cool slightly before serving.

7: Store leftovers in an airtight container in the refrigerator for 1-2 weeks.