Step 1

Remove the coconut milk from the refrigerator and remove the solid cream and set to one side. (Save the water for smoothies!)

Step 2

Place the maple syrup and vanilla paste in the pan with a sugar thermometer and bring to a low boil until the temperature reaches 118°C – 121°C (firm ball stage – see notes if you don’t have a thermometer).

Step 3

Gently stir in the butter, coconut cream and salt and leave on the heat for 2 minutes.

Step 4

Remove from the heat and pour into sterilised, heat safe jars and leave to cool before seaking. Store in the refrigerator for up to 2 weeks.

Notes:

If you do not have a thermometer make sure that you have a glass of cold water on standby. Once the syrup begins to thicken add a small spoonful to the glass of water. If it forms a ball that keeps its shape when lifted out but loses it once it begins to warm up, it’s ready.

Stirring in the butter and coconut cream gently will prevent the sugar from crystallizing.