Years ago, I would make jars of salted caramel sauce at Christmas time and give them away as gifts. In my opinion, nothing can beat a perfect salted caramel sauce. I do not like to keep it on hand because it's something I cannot resist. I wanted to make a version of my original sauce that is refined sugar-free, and it took a few tries to get the right flavor. I tried it with coconut sugar, but it didn't turn out. I also tried a version using maple sugar and honey, but the honey flavor was overpowering and didn't allow the caramel flavor to shine through. This version contains dairy; I haven't tested it using coconut milk. If you tolerate dairy, even if just in small amounts, you will love this caramel sauce. Make sure to use coarse-grained salt to get the pockets of salty flavor and not be overpowering.