Soft coconut caramel

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Melt 75 g butter in a wide saucepan. Add 400 g sugar. Caramelise at low to medium heat while stirring until light brown.

2. 2

   Deglaze with 600 g whipped cream. Add 80 g grated coconut. Bring everything to the boil. Simmer for about 1 1⁄4 hours until the mixture is thick and creamy, stirring frequently (stir constantly at the end).

3. 3

   Roast 20 g of coconut rape in a pan without fat until golden brown. Leave to cool. Pour caramel mass into the mould. Let cool for about 20 minutes. Sprinkle with roasted coconut. Let it set overnight.

4. 4

   Remove the caramel from the pan, turn it over on a board, remove the baking paper. Cut the caramel into pieces of about 5 cm (e.g. rhombs). Store in a cool, dry and airtight place.