Coconut Cream Caramel


265 g Ayam premium coconut cream

75 g Coconut oil

85 g Golden syrup

125 g Brown sugar

200 g Caster sugar 


Put all ingredients into a largish heavy based saucepan and heat gently to dissolve the sugar. Do not let it boil until the sugar has dissolved. Increase the heat and let the mixture boil (without stirring) for 6 - 8 minutes. Pour on top of a slice base or into a tray lined with baking paper.