• 125g caster sugar
• 80mls rice cream
• ½ tsp salt
• 1 tsp vanilla extract
• 160g coconut oil
• 200g icing sugar

1. Heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved
2. Increase the heat and cook the caramel for 2-3 minutes or until golden and slightly thickened 
3. Remove the pan from the heat immediately and stir in the cream
4. Stir in the salt and vanilla and set aside to cool completely

5. Cream the coconut oil and icing sugar together before beating in the caramel

6. Use the icing as wanted and sprinkle with a little extra sea salt to taste

Adapted from a recipe on the BBC Food website