Coco Grillé / Coco Caramelisé / Bonbon Coco / Ngato Coco / Coconut Caramel

Combine coconut milk, sugar, and butter in a saucepan over medium heat.

Stir continuously until the sugar dissolves and the mixture begins to simmer.

Reduce heat to low and let simmer for 10-15 minutes, stirring occasionally.

In a separate bowl, mix cornstarch with water to create a slurry.

Gradually add the cornstarch slurry to the simmering mixture, stirring constantly.

Continue to cook for another 5-7 minutes until thickened.

Remove from heat and stir in vanilla extract and salt.

Pour the caramel into a greased dish and let it cool to room temperature.

Once cooled, refrigerate for at least 2 hours to set.

Before serving, melt dark chocolate and drizzle over the caramel.

Sprinkle shredded coconut and sea salt on top for garnish.

Serve chilled or at room temperature.

Dietary

Allergens