Coconut Toffees

150g caster sugar
300ml coconut cream from a tin of coconut milk
pinch gluten-free baking powder

Place a tin of coconut milk in the fridge overnight.

The next day, open the tin of coconut milk, scoop out the thick coconut cream leaving the water behind. Weigh this into a saucepan. It should be around 300g. Add half this amount of caster sugar with a pinch of gluten-free baking powder.

Line a lipped 20cm x 20cm baking tray with greased greaseproof paper.

Place the saucepan over a medium heat and stir to melt the sugar.

Use a pastry brush to wash a little water down the sides of the saucepan to wash any sugar grains into the liquid.

Stop stirring and let the mixture bubble on a medium heat. When it turns to a caramel colour and reaches 120°c / 250°f pour onto the baking tray.

When nearly set, score into squares. This sets to a chewy toffee.