Ingredients:

  • 1 can (400ml / 13.5 oz) Full-fat Coconut Milk (at least 17% fat)
  • 15g (2 tbsp) Unsweetened Desiccated Coconut Powder
  • 300g (1.5 cups) White Granulated Cane Sugar
  • 1g (1/8 tsp) Fine Sea Salt
  • 2.5ml (1/2 tsp) Pure Coconut Extract

Instructions:

  1. Place your small saucepan over medium low heat.
  2. Pour the 1 can (400ml / 13.5 oz) Full fat Coconut Milk into the pan. Note: Shake the can well before opening to mix the cream and water.
  3. Whisk in the 300g (1.5 cups) White Granulated Cane Sugar slowly.
  4. Stir in the 15g (2 tbsp) Unsweetened Desiccated Coconut Powder and 1g (1/8 tsp) Fine Sea Salt.
  5. Whisk constantly for 5 minutes until the sugar is completely dissolved and no grains remain.
  6. Bring to a very light simmer for 10 minutes until the liquid shimmers and thickens slightly.
  7. Remove from heat and stir in the 2.5ml (1/2 tsp) Pure Coconut Extract.
  8. Let the liquid sit in the pan for 10 minutes before transferring.
  9. Pour into a glass jar and seal tightly once it reaches room temperature.