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Coconut Dulce de Leche

['2 14-ounce cans unsweetened coconut milk', '1 1/2 cups (packed) golden brown sugar', '1/2 teaspoon coarse kosher salt']

Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled.

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