Hola amigos!

I hope the weekend is treating you well so far!

I’m so happy it’s finally kinda sunny and warm!!

Big news of the week is that my brother moved in with me for a couple of months. He has already started a new job and his English is improving already. So big hurray for Marco! 

Basically I’m gonna have to be another guinea pig for my recipes and kitchen experiments! Which, as long as they’re as this recipe here for creamy salted caramel, I don’t think it’s gonna be a problem!

(makes 80gr – takes 15 minutes – vegan)


- 60gr coconut sugar

- 80ml canned coconut milk

- pinch of salt

vegan salted caramel


 Melt the coconut sugar with the coconut milk in a sauce pan at low heat for 10 minutes, stirring every now and then to avoid the caramel to burn. At this point turn the heat off, add the salt, stir the sauce and transfer to a jar!

It couldn’t be easier and it couldn’t be tastier! I used it to make ice-cream, frozen treats and I add it a bit on my porridge as well!  

Conserve in the fridge for a couple of days.

(If you want to melt it and warm it a little bit just place your jar in a sauce pan with water and let it heat up for a few minutes. If you want it more creamy just add some coconut milk!)