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| Salty coconut caramel |
Salty Coconut Caramel
10 tablespoons sugar
5 tablespoons coconut cream
50 grams butter
Salt to taste (May be omitted if using salted butter)
1.Melt sugar in pan, adding a tablespoon or two of hot water to help it melt evenly. Do not stir excessively.
2. Cook gently over low fire until it turns amber.
3.Quickly whisk in butter. Careful! Mixture will bubble violently! Take off heat.
4.Whisk in coconut cream. Mixture will bubble violently again, so be careful!
5.Add in salt at this stage, if you are using unsalted butter.
6.Let cool to room temperature, and keep in the fridge. (Max 2 weeks. But it probably won't last that long. Eat by the spoonful, drizzle it over vanilla ice cream, or use it as a dip. Do what you like with it.
Gorgeous, isn't it? And yes, it is delicious. And no, I am not sharing. Make your own!
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