Add the coconut sugar, maple syrup, oil, and salt to a skillet over medium heat and mix well.

Once the maple syrup is bubbling consistently, add in the coconut cream or milk and mix in

Cook this mixture until it bubbles evenly, and continutes to bubble. Cook it for another minute after that, and take off heat.

Combine the coffee, 2 to 2.5 tbsp salted caramel, milk, and cocoa powder in a blender, and then blend the mixture.

For hot coffee, you can transfer this mixture to a large cup to warm in the microwave until its hot, or you can serve this chilled. Distribute the mixture in two cups. Add a good dollop of whipped cream on top, and drizzle the remaining caramel. Sprinkle a pinch of sea salt on the whipped cream, as well as some granulated sugar, and serve.

Chill a 15 oz can of full fat coconut milk overnight. remove the can from the fridge without shaking or tipping it. Remove the top of the can, then spoon out the thick layer of coconut cream from the top of the can. (We won’t use the coconut water/thin milk that has settled to the bottom of the can. You can add it to curries or freeze to use later )Using a whisk attachment in a mixer bowl or a hand mixer, beat the coconut cream on medium speed for 2-4 minutes, you can add 1-2 tbsp powdered sugar and whip again. Use as much as you like and store the rest in the fridge for upto 3 days.