- 30ml rice malt syrup
- 50g butter
- 30ml coconut cream
- pinch of salt
- Bring rice malt syrup up to 140C.
- Add butter and a pinch of salt and stir.
- Remove from heat and slowly add the coconut cream, stirring until combined.
- Pour caramel into a bowl and sit in the freezer until thick for 2 hours.