Ingredients
700ml (3 cups) full-fat coconut milk, from 3 cans (not raw) that have been refrigerated for at least 3 hours*. OR see The Spunky Coconut's guide to making fresh, raw coconut cream: http://www.thespunkycoconut.com/2013/03/how-to-make-coconut-cream-tutorial.html
1/2 tsp sea salt
150g (3/4 cup) coconut sugar
(optional) 1 tsp vanilla bean paste (further enhances the caramel taste)
Preparation
