Ingredients
2 x 400ml Coconut Cream
1 cup desiccated coconut
1 cup coconut sugar
2 tablespoons rice malt syrup
2/3 cup coconut oil
2 teaspoons vanilla bean paste
2 tablespoons toasted coconut flakes
METHOD
Step 1
Grease 6cm deep - 19cm square cake pan. Line base and sides with baking paper 2cm above edges
Step 2
Combine coconut cream and coconut sugar in a large sauce pan over medium heat.Cook, stirring often for 8 minutes until sugar has dissolved and has come to a simmer. Reduce heat to medium low, Simmer, stirring often, for 40 minutes or until mixture thickens and coats the back of the wooden spoon ( mixture should resemble thick custard)
Step 3
Reduce heat to low. Add desiccated coconut , rice malt syrup , coconut oil and vanilla to pan ( mixture may appear separated at this stage, continue stirring until well combined). Increase heat to medium-low. Cook stirring constantly for 6 to 8 minutes until mixture thickens and coats the back of the wooden spoon.
Step 4
Working quickly and carefully , pour mixture into prepared pan, spreading to level. Sprinkle with flaked coconut, Stand in cool dark place for 4 to 5 hours until cold and set, Cut into small squares
