2 14-ounce cans unsweetened coconut milk
1 1/2 cups (packed) golden brown sugar
1/2 teaspoon coarse kosher salt
1. Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves.
2. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes.
3. Transfer sauce to small jars. Cool completely, then tighten on those lids and chill. Can be made 1 month ahead. Keep chilled.
Per serving: 106 calories, 4g fat, 2g sat fat, 16g carbohydrates, 0g protein, 99mg sodium
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