Nectarine splits with salted coconut caramel

Salted coconut caramel

6 Tbsp	Coconut sugar
1 cup	Coconut cream (Main)
1 pinch	Flaky sea salt
1 tsp	Vanilla extract

Nectarine splits

4	Nectarines, halved and de-stoned (Main)
3 Tbsp	Coconut sugar
200 g	Labneh, or icecream
200 g	Raspberries, fresh
50 g	Hokey pokey, or Crunchie bar

Directions

1. In a heavy-based saucepan over a medium heat melt the coconut sugar with ¼ cup water. Bring to a simmer, continue simmering for a few minutes.
2. Add the coconut cream, stirring constantly (it will splatter a bit). Simmer for 10-15 minutes until the caramel starts to thicken.
3. Remove from the heat, stir through the salt and vanilla. The caramel will continue to thicken as it cools.
4. Heat the oven grill to 200C and place the nectarines on a baking paper-lined oven tray. Sprinkle the coconut sugar evenly over the top of the nectarines and grill for 20 minutes until the sugar has caramelised.
5. Place the nectarines on a serving platter, dollop a spoonful of yoghurt or icecream on to each one, pour over some of the caramel sauce then top with raspberries and crumbled hokey pokey.