Vegan Dulce De Leche Caramel Sauce - cooking recipe

Ingredients

1 (13 1/2 ounce) can full fat coconut milk
3 1/4 cups non-dairy milk (I used unsweetened vanilla almond milk)
2 cups sucanat (you can use a sugar of your choice here, sucanat is good in this recipe for its color and flavor)
1 -2 teaspoon pure vanilla extract (or 1/4 tsp. raw ground vanilla )
1/4 teaspoon salt
1/2 teaspoon Kahlua (optional, adds a deeper flavor, or try adding 1/2 tsp. expresso or strong coffee)

Preparation

Place all ingredients in a pot or a large sauce pan (a deeper pot works better in case of accidental boiling over). Bring to a low boil (watch out that it doesn't boil over - this thing can bubble up pretty quickly!), stirring occasionally.
Reduce heat to low and leave to simmer for 2 1/2 - 3 hrs, stirring occasionally. Somewhere between the 2 and 3 hour mark keep a closer eye out on the mixture until it looks and feels like it's got the right thickness and consistency. It should reduce roughly by half by the time it's ready.
When it's at the right consistency, remove from heat and transfer to a glass jar. Allow it to cool at room temperature. Store in the fridge if you're not using it immediately. You can prepare this recipe a few days in advance if you're planning on using it in something.
Note: It will turn a nice brown color.