Coconut CaramelBen O'Donoghue
- 500g palm sugar light
- 1lt coconut cream
- 100mls water
- Place the palm sugar and water into a medium-size pot and bring the water to a boil. Break up the palm sugar as it softens and melts. Then boil until the mixture begins to caramelize about 160 degrees. Use a thermometer to check
- Once the sugar has reach 160 degrees add the coconut cream whisking to incorporate. Allow the caramel sauce to simmer until all the sugar has dissolved and thicken.
I like to jar the sauce and use when I need it… Like now
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