Add the maple syrup and sugar to a small pot. Stir over medium heat until the sugar crystals have melted and it comes to a low boil. The mixture will bubble up like the image above. Stir occasionally with a wooden spoon or wire whisk.
Once there are no more sugar crystals, turn the heat down to medium low and continue to boil while occasionally stirring, for 5 minutes. You'll notice the mixture start to thicken slightly.
In the last minute, add the room temperature (or warm) coconut milk and continue stirring.
After the 5 minutes are up, remove from the stove and whisk in the coconut oil until it has melted and has combined.
Let cool for a few minutes in the pot and then carefully transfer to a glass jar. it will start to thicken as it cools.
Serve warm and refrigerate any unused maple caramel sauce in the fridge.
This recipe makes 1 cup of maple caramel sauce. Recipe can be halved.
To make your maple caramel sauce "salted" maple caramel sauce, add ⅛ of a teaspoon of salt when you add the coconut oil and stir very well. Cool a little off on a spoon and taste. If it's not salted enough for you, add a little more salt until it is where you like it.
Refrigerate any unused sauce. When you're ready to use it again, you will find that it is a little thicker than before and has crystallized a little. Not to worry, just warm it up for 10 second intervals (stirring after each interval) in the microwave and it will be smooth again.
Sauce will last a little over a week in the fridge.
I get questions about whether granulated sugar is vegan or not. There are some that are not but the sugar I link to in the recipe is 100% vegan.
Nutrition info below is based on the recipe as it is written and on a 2 tablespoon serving size. Data is only to be used as a rough guide. Click here to learn how nutrition info is determined on this site.