Sugar-free caramel sauce


  • 30ml rice malt syrup
  • 50g butter
  • 30ml coconut cream
  • pinch of salt


  1. Bring rice malt syrup up to 140C.
  2. Add butter and a pinch of salt and stir.
  3. Remove from heat and slowly add the coconut cream, stirring until combined.
  4. Pour caramel into a bowl and sit in the freezer until thick for 2 hours.

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