In a large saucepan, bring cider to a low boil until reduced to about ⅔ cup (about 30-35 mins).
Add coconut milk, sugars, coconut oil, cinnamon and salt and whisk to combine. Return to a low boil and cook until sauce is dark brown, thick and syrupy and reduced by half, about 20-25 mins. Season with several grinds black pepper, to taste. (Taste carefully as sauce will be very hot!)
Allow sauce to cool slightly before using. Stores for up to a week in the fridge.
Recipe by the pig & quill at https://thepigandquill.com/cider-poached-pears-with-apple-cider-caramel-toasted-pecans-vegan/