pumpkin coconut carmel sauce

How To Make pumpkin coconut carmel sauce

• 1

  Open your cans of coconut milk, and pumpkin. Dump all this into a crock pot. Add the brown sugar and spices, stir, cook on low for 8 hours. That's it. You have to refrigerate this, but it will keep a good month in the fridge. Mine never last that long, I serve it to company in the fall when the weather cools off.
• 2

  I use this to flavor my coffee, 1 tablespoon to a cup. I also use this on ice cream, biscuits and toast. Sometime I just eat it with a spoon because it is that good.
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