Put the coconut milk, honey, coconut oil, and optional salt in a small stainless saucepan. Whisk until the honey is dispersed. The mixture should be pale cream-gold with a few clear coconut-oil beads still visible.

Set the saucepan over high heat and whisk constantly until the entire surface reaches a boil. Lower the heat to medium as soon as it boils.

Continue whisking over medium heat. When the bubbles become finer and the whisk leaves a brief path that flows back together, lower the heat to low.

Whisk over low heat until the sauce turns light golden brown, coats the whisk in a thin glossy layer, and falls back in a narrow ribbon that quickly disappears into the surface.

Remove from the heat immediately. Pour into a heat-safe glass or ceramic container and cool before serving.

To reheat, warm only the amount needed in a saucepan over low heat, whisking gently until smooth and pourable. A little coconut-oil separation is normal and should recombine with low heat and whisking.