1 cup granulated coconut sugar
2 T. water
2 T. coconut milk
Place coconut sugar in a saucepan with water. Shake pan gently, but do not stir. Heat slowly to M-H until bubbles form. Simmer until thick and reduced by one-third. Remove from heat and stir in coconut milk. Pour into a jar or other container and refrigerate until thick. Serve warm or cold. Sauce will separate as it cools, stir before serving.
Coconut Sugar has a low glycemic index rating (35.) I think this might be a good natural choice for Diabetics. Can be served over fruit (frozen or otherwise,) coconut milk ice cream, or on pretty much anything!