Because of the ingredients used it stores really well. I do find though that when I put it in the fridge the coconut separates and forms little blobs so if you want it to stay like the picture then it's best to store in a sealed jar in the pantry. Or you could try omitting the coconut oil. I will try it next time and let you know how it goes. I'm sure it will be fine especially if you use nice thick coconut cream.
¾ cup coconut sugar
¾ cup coconut milk fat/cream
2 tbs maple syrup, honey or coconut nectar
¼ cup coconut oil
Add all ingredients into a small pot and simmer on low for about 20 minute’s stirring occasionally until it thickens slightly. Let cool then pour into a heat proof container or jug.