This rich, sweet and salty caramel sauce comes together in 5 minutes and is scientifically proven by us to taste great on everything. Brownies, blondies, sponges, ice cream, cookies - the list goes on and on.
1 400ml tin coconut milk
70g coconut sugar or brown sugar
1 tsp vanilla
½ tsp arrowroot + 1 tbsp water
½ tsp salt
Combine coconut milk, sugar, salt and vanilla in a saucepan. Bring to a simmer, and stir while the sugar dissolves. In a small bowl mix arrowroot with 1 tbsp water, then add the mixture to the saucepan whilst stirring. Let simmer for 2-3 minutes, then stir and add salt. Adjust with more salt/vanilla to taste.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.