- 1/2 cup coconut sugar
- 1 cup coconut cream
- Mix the sugar and the cream in a small frying pan. Turn to low heat and stir until the sugar is dissolved. After this step, you can't stir the mixture anymore or crystals will form.
- Turn the heat to medium high until it comes to a rapid boil. Boil for about 7 minutes, gently swirling the pan occasionally.
- Remove from heat and allow to cool for 5 minutes. Stir and pour into a container until ready to use.
- Store in the fridge for about 5 days if needed, warming in the microwave before using.