Thai Coconut Syrup recipe

1 cup organic coconut milk
1/4 cup palm sugar or brown sugar (I used palm sugar.)
1/2 tsp salt

Place coconut milk in a small, heavy pot and heat over medium heat until hot. Do not boil. Add sugar and salt and mix until both are dissolved.

Pour into a shallow bowl and place in refrigerator to chill for 20 minutes. A skin will form on the surface. Strain into a jar and discard the solids. It should keep in the refrigerator for up to two weeks.