Filter
Reset
Sort ByRelevance
JEANROSE
Affogato with salty coconut caramel sauce
Dessert with vegan coconut ice cream, homemade caramel sauce of coconut milk and espresso.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minDessertdesert rice, milk, cinnamon powder, vanilla sugar, custard filling,cinnamon rice with cherry sauce
-
30 minDessertbutter, margarine, fruit syrup, ranja, Chocolate sauce, bastogne cake, wholemeal biscuit, pouring syrup, honey, whipped cream, vanilla sugar, fresh cream cheese, forest fruit jam, Strawberry jelly, custard filling cherries,monochrome cake
-
40 minDessertfirm pears, port wine, orange, hazelnuts, gorgonzola,portpeer with gorgonzola
-
15 minDessertwatermelon, mango, sugar, lemon,melon-mango ice cream
Nutrition
210Calories
Sodium2% DV40mg
Fat17% DV11g
Protein4% DV2g
Carbs9% DV26g
Fiber8% DV2g
Loved it