3 cups coconut milk (kakang gata)
1 cup brown sugar
- Pre-heat pan then add brown sugar until it melts/caramelized on a low-medium heat. Stir occasionally.
- Once the sugar has caramelized add coconut milk and stir it well. The caramelized sugar will harden but it will dissolve when the coconut milk is already warm. Adjust sweetness, you can add more brown sugar if needed. Stir continously until it thickens.
- Remove from the heat and let it cool down completely before transferring in a jar.Shelf life is about 3 months.