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JEANROSE
Affogato with salty coconut caramel sauce
Dessert with vegan coconut ice cream, homemade caramel sauce of coconut milk and espresso.
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Ingredients
Directions
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Put the sugar with the water in a saucepan and let caramelize on low heat until the color is golden brown.
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Then carefully add the santen, coconut milk and the salt.
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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.
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Spoon a roll of bread ice into the coffee cups or glasses.
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Spoon some coconut caramel on each bread.
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Pour the espresso over the ice at the table.
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Nutrition
210Calories
Sodium2% DV40mg
Fat17% DV11g
Protein4% DV2g
Carbs9% DV26g
Fiber8% DV2g
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