Drizzle on vegan ice cream, stir into cocktails or even pour over porridge.
Ingredients
- 300g coconut cream
- 160g soft brown sugar
- 1 tbsp cornflour
- 1 tsp sea salt
- 1 tsp vanilla bean paste (optional)
Blink and you’ll miss it!
- 300g coconut cream
- 160g soft brown sugar
- 1 tbsp cornflour
- 1 tsp sea salt
- 1 tsp vanilla bean paste (optional)
Chuck the coconut cream, brown sugar and cornflour in a pan on low heat. Allow the coconut cream to melt gently before turning it up to a boil, stirring continuously. Drop the temperature and keep stirring on a gentle simmer until it reaches the thickness of double cream. Add 1 tsp of salt and vanilla (if you fancy it) and decant into a sterilised jar. Remember it will thicken as it cools! Drizzle on vegan ice cream, stir into cocktails or even pour over porridge.