Ingredients:

  • 1 can (13½ oz) full-fat coconut cream
  • 1/2 cup cane sugar
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 tbsp lime juice

Instructions:

  1. Place the coconut cream, 1/2 cup cane sugar, and 1/4 tsp fine sea salt in a small saucepan over medium-low heat.
  2. Whisk constantly for 3 to 5 minutes until the sugar crystals have completely dissolved and the mixture is smooth and glossy; do not let it reach a rolling boil.
  3. Remove the pan from the heat.
  4. Stir in 1 tsp vanilla extract and 1 tbsp lime juice.
  5. Use an immersion blender for 30 seconds until the liquid transforms into a uniform, pale ivory emulsion.
  6. Pour the cream into a glass jar and allow it to cool to room temperature.
  7. Seal the lid and transfer the jar to the refrigerator to thicken slightly as the coconut fats cool.