NECTARINE SPLITS WITH SALTED COCONUT CARAMEL
This recipe is easily adapted to be vegan & dairy-free by using dairy-free ice cream.
SALTED COCONUT CARAMEL
6 tbsp COCONUT SUGAR
1 cup COCONUT CREAM
A pinch of FLAKY SEA SALT 1 tsp VANILLA EXTRACT
4 ripe NECTARINES, halved & de-stoned
3 tbsp COCONUT SUGAR
200g LABNEH or ICE CREAM
200g FRESH RASPBERRIES
50g HOKEY POKEY (or CRUNCHIE BAR)
Note: the caramel can be made in advance & rewarmed to serve.
To make the caramel: in a heavy-based saucepan, over a medium heat melt the coconut sugar with ¼ cup of water. Bring to a simmer; continue simmering for a few minutes.
Add the coconut cream, stirring constantly (it will splatter a bit). Simmer for 10-15 minutes, until the caramel starts to thicken. Remove from the heat, stir through the salt & vanilla. The caramel will continue to thicken as it cools.
Preheat oven to grill 200°C & line a baking tray.
Place the nectarines on the prepared baking tray. Sprinkle the coconut sugar evenly over the top of the nectarines. Grill the nectarines for 20 minutes or until the sugar has caramelised.
Place the nectarines on a serving platter, dollop a spoonful of yoghurt or ice cream onto each one, pour over some of the caramel sauce then top with raspberries & crumbled hokey pokey.
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