Salted Caramel Coconut topping

This is one yummy topping for brownies, or a myriad of other sweet treats. I call it Salted Caramel Coconut Topping. I used this topping over one of my Brownie Recipes, and the crowd went wild.  Actually, they didn’t, but I did get quite a few people telling me it was absolutely delicious, so I thought I’d share it with you.

Chef tip – Use this topping to turn Bec’s brownies into the amazing Samoa Brownies.

Salted Caramel Coconut topping (for Bec’s Brownies)

5 from 1 vote

5 stars tells us you love the recipe

becs-table.com.au

Salted Caramel Coconut topping (for Bec's Brownies or other slices)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Difficulty Medium

Course Dessert

Cuisine American

Servings 16

Method Conventional

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 3 cups Flaked Coconut big flakes look and react well
• 250 g Sugar
• 180 g Sweetened Condensed Milk
• 105 g Water
• 215 g Corn Syrup
• 100 g Unsalted Butter
• 1 tsp Murra Valley Pink Sea Salt

Instructions

 

• Combine the water, sugar, sweetened condensed milk, corn syrup and vanilla bean (if you are using one) into a heavy bottom saucepan and cook to 110°c while stirring to prevent burning on the base.
• Once your temp reaches 110°c add the butter and continue cooking to 118°c whilst stirring. Yep it does seem to take ages. 😉
• Once you have 118°c remove the vanilla bean or if you are using extract add it now along with the salt.
• Cool for 5 minutes in the pot and then add the coconut.
• Gently layer the caramel over a cooled brownie all the way to the edges. Don’t squash it down or it will be a hard toffee that’s difficult to cut. I like to grab a fork while it’s still hot and fluff it up before it sets.

Notes

Use this topping to turn Bec’s brownies into the amazing Samoa Brownies.