Salted caramel has become one of the most popular sweet flavours over the last few years, so why not make your own batch (which will last for ages) and have it on hand to drizzle it over your favourite desserts.  See if you can manage not to eat it straight from the jar!   

Salted Caramel

  • Servings: 1 small jar
  • Difficulty: easy
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    For the Salted Caramel:
  • 400g coconut cream
  • 280g coconut sugar or brown sugar
  • ½ tsp salt


  1. Heat a pan over medium heat, add the coconut sugar and coconut cream and let it heat through.
  2. Add the salt and bring to a boil, then reduce to a simmer and let it simmer for 20 minutes until the caramel has thickened. Stir it occasionally to make sure it doesn’t burn. A great way of knowing if it’s ready is to see if it sticks to the back of your spoon.
  3. Stir in a little more salt if desired and either use it straightaway or let it cool down before storing in a glass jar – it will become even thicker as it cools.

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