10 April 2018

3/4 cup brown sugar
250ml carton coconut cream
pinch of sea salt

On a medium heat place a pot with the sugar in and stir around heating for a minute before adding the coconut cream and stir to combine. Bring to boil then reduce to a simmer for 15 minutes until the mixture has thickened, stirring occasionally. Remove from the heat, stir in the salt and allow to cool before placing in a clean jar and storing in the fridge

I used the caramel sauce on top of oat milk porridge with stewed pear slices, almonds and cinnamon.