Coconut Caramel Sauce

In a pot over high heat, melt the sugar and corn syrup. Stir and continue to heat until melted. Once the sugar has melted, stop stirring and allow the mixture to boil untouched. You will start to see the edges of the sauce turn a dark amber color, while the center is still clear. Swirl the pan, without stirring, to redistribute the sugar so the edges don’t cook faster than the middle. Once the entire pot is an amber color and you can smell the caramel flavors, remove the pan from the heat (about 8-10 minutes). Stir in the butter. When you do this, the sauce will bubble up furiously. Add the coconut milk and stir until well combined. Allow to cool to room temperature before serving. Store in the fridge in an airtight container.