In a 3 quart saucepan over medium heat, combine the brown sugar and coconut oil. Heat and stir for 1-2 minutes until it turns a deep brown color. Be very careful not to burn.

Add the coconut milk and whisk vigorously for 25 minutes. Do Not Stop! If the mixture is not stirred continuously it will separate and look nasty.

Remove from heat and continue to stir for 1 minute.

Transfer to a clean glass jar and refrigerate for at least 3-4 hours before serving.

Store in an airtight container in the refrigerator. Use within 1 week.