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Vegan caramel sauce: Refrigerate a 400ml can of coconut cream upside down in the fridge overnight. Remove it from the fridge, taking care not to shake it. The next day, scoop half a cup of the solid coconut cream into a saucepan, being careful not to add the clear liquid (keep this for smoothies, curries etc). Add 1 cup maple syrup or monk fruit syrup to the pan, place over medium heat and stir for 4 to 5 minutes until smooth. Bring to a simmer then reduce heat to low and allow to bubble away for 4 to 5 minutes until nicely thickened.
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