Coconut Caramel

Bring to boil for 5 minutes it will bubble a lot stirring occasionally. Combine the sugar and lime juice in a medium saucepan over low heat.


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Add the buttermilk and mix to combine.

Coconut caramel. This is a lovely lime and coconut cream with the tarty flavours of lime zest and lime juice with the taste of the coconut sugar. Remove from heat and stir in ½ cup coconut milk vanilla and coconut extract. Add butter brown sugar water and salt to medium saucepan and heat over medium heat stirring until butter melts.

Meanwhile for coconut caramel stir coconut sugar and 80ml water in a saucepan over medium-high heat to dissolve sugar bring to the boil and cook until reduced to a thick syrup 4-5. Cook stirring until the sugar dissolves. Press into the base of the tin.

INGREDIENTS Sugar Cocoa Mass Cocoa Butter Coconut Cream Glucose Syrup Soy Lecithin E322 Salt Natural Vanilla Citric Acid. Place the coconut oil shredded coconut vanilla flour and cacao powder in a large bowl and mix well to combine. Store in an airtight container for up to 5 days.

To make the coconut date caramel place the dates coconut oil and coconut cream in a food processor and process for 3 minutes or until very smooth. Cut into slices just before the chocolate topping sets completely. This 4-ingredient vegan caramel sauce is rich flavorful and healthier than traditional caramel.

To make the coconut milk caramel sauce you will need. Who doesnt love a creme caramel. Pour the chocolate topping over the cooled caramel layer see notes.

Bake for 10 minutes or until dry to the touch. Line a large roasting pan with a folded tea towel. 2 135 oz cans of coconut milk I like Choakoh.

It consists of unrefined coconut sugar and coconut milk which makes the salted caramel sauce dairy-free paleo-friendly and refined sugar-free. Full fat and canned is best. Melt the chocolate and vegetable oil or coconut oil in the microwave on 50 power for 3-4 minutes stirring every 30 seconds with a dry metal spoon.

Place the flour baking powder coconut caster sugar and butter in a large bowl and rub with your fingertips until the butter is combined. Preheat oven to 160C. Save the refrigerated stuff for your coffee.

Spoon the mixture over the caramel in the pan and top with the apple.


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