In a medium-sized saucepan, bring coconut milk to a simmer.
Add coconut sugar.
Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
Pour into a glass jar.
Allow to cool completely.
Store under refrigeration for up to 5 days.
Notes
*Maple sugar will give a lighter color and a slight maple taste. I would recommend using coconut sugar unless the recipe you are using this for requires a lighter color or you just want a maple flavor 😊**For low carb and ketogenic, substitute with monk fruit sweetener.