Remove from the heat and whisk in the ghee (or coconut oil/palm shortening), coconut milk, (this is the thick part of the coconut milk, which rises to the top in a can – you could use the watery part of the coconut milk for smoothies) and the salt – the honey will be red hot so please take care. If you want to make normal caramel and not salty caramel then only use ¼ tsp of salt

Return the pan to the heat and let it bubble away gently for between 15 and 20 minutes

Allow the mixture to cool. Use it immediately or store in a glass jar in the fridge for at least 1 month

You can serve the caramel straight from the fridge or you can warm it up by placing the glass jar in a bowl of freshly boiled water for a few minutes until it softens