Necessity is the mother of delicious ice cream sauces, apparently. I wanted to make this sauce a few months ago and didn’t want to go and get cream, so I used coconut cream instead and turned the deliciousness up to 11.
Coconut Hot Fudge Sauce
Barely adapted from Alexa Johnston’s What’s for Pudding? She got it from Lois Daish, so I don’t feel bad about stealing it, renaming it, and possibly making it 10 times a week for the rest of my life.
1/4 cup golden syrup
1/4 cup water
1/2 cup cocoa – I like this stuff
3/4 cup sugar
1/4 cup coconut cream (okay, look, or you can use regular cream, if you are a life-ruiner like my new flatmate and don’t like coconut. We shall have separate, personalised sauce jars.)
1. Chuck everything in a medium-sized saucepan.
2. Stir until everything is dissolved, then bring to the boil over a low heat and allow it to boil for two to ten minutes, depending on your patience. This will boil over if you let it, so stir it every now and then and I wouldn’t leave the room for too long.
3. Remove from heat and let cool to the point at which you can pour it over your ice cream and the ice cream doesn’t melt too much. (You can see from my photos that I was impatient. It will still taste good if you don’t wait long enough but it won’t look quite as cute.)