Salted Caramel Sauce
- 100ml coconut blossom sugar (brown sugar will also work)
- 100ml water
- 100ml coconut cream/milk
- 5ml vanilla extract
- 5ml coarse salt flakes
Add sugar and water to saucepan.
Allow sugar to melt over medium heat and simmer for two minutes.
Add coconut milk and allow to simmer for a further 10 – 12 minutes.
Remove from heat and stir in vanilla and salt.
Serve with pancakes/flapjacks or pour over vanilla ice cream for dessert.
Recipe courtesy of Cupcake Richard.