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What do you need:

This is how you make the coconut cream:

Remove the can of coconut milk from the refrigerator and open it. Remove the thick part from the can and
scoop it into a cup or bowl.
Stir with a fork through the coconut cream until you get a light batter.
Season the coconut cream with the Greensweet Sweet caramel (I used 2 tablespoons for this) and possibly a few drops of Greensweet liquid stevia caramel.
Transfer your coconut cream to a bowl and keep it in the fridge.
 
Nice on a piece of cake, but also nice to put 40 ml in a bowl with some pecan nuts!
 
Source / photo: Manon from Vegan Flavors