Add coconut milk, brown sugar, and cocoa powder to a small saucepan.

Whisk the ingredients together and bring to a boil ? be careful not to let the mixture boil over the edge of the pan.

Once boiling, reduce to a simmer.

Simmer uncovered for 14 minutes, whisking occasionally.

Remove the pot from heat and allow to cool for a minute before whisking in the peppermint extract and salt.

Allow the syrup to cool completely then place in a glass jar and store in the refrigerator for up to 2 weeks.