1 (14 oz/400 g) can full-fat, unsweetened coconut milk
¼ cup (60 ml) pure maple syrup (or honey, if keeping it vegan isn’t a concern)
Instructions
Combine the coconut milk and maple syrup in a medium saucepan over medium-high heat.
Bring to a boil, then turn heat down so it doesn’t boil over, and boil until reduced to about 1 cup (250 ml), about 20 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather; I made mine on a dry day, but I would expect the cooking process to take a bit longer on a humid day.)
Cool completely and then use or store in an airtight container in the fridge for up to 3 weeks.