In a small saucepan over medium-high, combine the coconut oil and caraway seeds. Swirling the pan frequently, heat until the seeds begin to sizzle and turn golden at the edges, 45 to 90 seconds. Add the sage and swirl until the leaves darken slightly and crisp at the edges, 20 to 30 seconds, then swirl in the pepper flakes. Use immediately or pour into a heatproof jar if making ahead.