For the coconut cream, I recommend skimming it off the top of a can or container of coconut cream that has been refrigerated for at least 8 hours. If you don't have coconut cream, you can use coconut milk or other dairy-free milk. The caramel will be a bit more runny, or you can add a bit less milk to the honey.
Servings: 16servings or 1 tablespoon
Calories: 46kcal
Ingredients
1/2cuphoney
1/2cupcoconut cream
1/8teaspoonsalt
Instructions
In a small saucepan, heat the honey on a low to medium heat. Boil steadily for about 5 minutes, without burning the honey. The goal is to darken the honey enough that when you drop some of the hot honey in cold water, it thickens.
Turn off the heat and add the coconut cream to the honey and blend with a spoon until it's fully combined.
To thicken it further, place it the refrigerator for an hour or so before using. Store in the refrigerator in a sealed container or glass jar.