A simple yet exotic dessert, combining creamy coconut cream with a rich, sweet drizzle of homemade golden syrup caramel sauce, offering a delightful blend of textures and flavors.

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 250 millilitres coconut cream (not creamed coconut)
• 25 grams unsalted butter
• 25 grams soft light brown sugar
• 1.5 x 15ml tablespoons golden syrup
• 1 passionfruit (for garnish, optional)

Instructions

1. In a small saucepan, combine the unsalted butter, soft light brown sugar, and golden syrup.
2. Heat over medium-low heat, stirring until the butter melts and the sugars dissolve. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and turns golden.
3. While the caramel cools slightly, scoop the coconut cream into four small serving bowls or glasses.
4. Once the golden syrup caramel is warm but not piping hot, drizzle a generous amount over the top of each serving of coconut cream.
5. If desired, halve a passionfruit and scoop a small amount of pulp onto each serving for a fresh garnish.
6. Serve immediately to enjoy the contrast between the cool cream and warm caramel.