Salted Caramel sauce made with coconut milk and palm sugar, with a hint of toasted sesame.
250mililitrescoconut milk(about 1 cup)
1/2teaspoonfine sea salt
Heat a small frying pan over medium heat, then add the sesame seeds. Once they start to brown, turn the heat down to low and continue to toast for a few minutes till golden brown. Remove from heat and leave to cool for a few minutes, then place them into a small food processor and process to as fine a powder as you can.
In a medium saucepan, place the coconut milk, salt, palm sugar and ground sesame seeds. Bring to a simmer and stir till the sugar and salt have dissolved. Turn the heat up to medium and let it cook at a vigorous simmer for 20 minutes.
After 20 minutes take it off the heat, and spoon a little on a saucer or plate to check the consistency. At this point it should be thick, but still liquid for pouring or drizzling. If you want more of a spoonable consistency, put the pot back on the heat and cook for another 5 minutes, then check again.
Cooking the caramel for too long runs the risk of it setting to a toffee-like state. However, if it gets too thick you can rescue it by bringing it back to the boil with some more water.