Affogato with salty coconut caramel sauce

Name: affogato with salty coconut caramel sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g sugar; 1 el tap water; 50 g coconut cream; 200 ml coconut milk; tl salt; 4 bulb Maromakotro snow white; 150 ml espresso

Dessert with vegan coconut ice cream, homemade caramel sauce of coconut milk and espresso.

Ingredients

100 g sugar
1 el tap water
50 g coconut cream
200 ml coconut milk

Tl salt
4 bulb Maromakotro snow white
150 ml espresso

Directions

Put the sugar with the water in a saucepan and let caramelize on low heat until the color is golden brown.
Then carefully add the santen, coconut milk and the salt.
The caramel is very hot and will first turn into a lump and then slowly roast again. Keep stirring until you have a golden brown sauce. Take of the fire.
Spoon a roll of bread ice into the coffee cups or glasses.
Spoon some coconut caramel on each bread.
Pour the espresso over the ice at the table.