Ingredients

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

Instructions

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.