Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires

Your secret weapon sauce! Double it and keep a jar in the fridge to drizzle over anything from cakes, pancakes, yoghurt or fruit.

¾ cup brown sugar
1 cup coconut cream
pinch of salt

Heat a pan over medium high heat. Add the sugar and stir around the pot for about 1 minute to heat through. Add the coconut milk and stir to combine.

Bring to a boil then reduce the heat. Simmer for 15 minutes, until caramel has thickened, remembering to stir occasionally. Finally, stir in a good pinch of salt.

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