Indulgent plant-based salted caramel made with just three ingredients: coconut milk, sugar and salt. Drizzle it over cakes or brownies, spoon some over ice cream or pour it over warm banana bread.
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Serves
6
Light Muscovado Sugar
Coconut Milk
Sea Salt
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
6
Light Muscovado Sugar
Coconut Milk
Sea Salt
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Step 1.
Set a heavy-bottomed saucepan over a medium high heat. Add the sugar and stir it around the pan for about a minute to heat through. Add the coconut milk and stir to combine.
Step 2.
Bring everything to a boil, then reduce it to a low-medium heat and let it simmer for about 15 mins, stirring occasionally, until the caramel has thickened and sticks to the back of the spatula.
Step 3.
Stir in ¾ of your salt. Don’t try and taste the caramel while it's hot – wait until it's cool.
Step 4.
Remove the pan from the heat and leave the caramel to cool slightly for around 10 mins before tasting and adding more salt if needed. Transfer the caramel to a sealed container and pop it in the fridge for at least two hours to thicken up.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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