For the caramel sauce:
400 Grams Huletts caramel sugar
1/4 cup Water
250 ml Cream
500 ml Fresh cream
2 Teaspoon Vanilla extract
400 Grams Peppermint chocolate
1/4 cup Coconut shavings (Toasted)
For the coconut biscuit crumble:
2 Cups Cale flour
1 cup Desiccated coconut
1 Teaspoon Baking power
1 cup Huletts caramel sugar
250 Grams Butter (Softened)
1 Teaspoon Vanilla
Preheat oven to 180C
In a large bowl, mix together the flour, coconut, baking powder and sugar.
Add the butter and vanilla, then using your hands, rub together the ingredients until well combined and beginning to clump together.
Scatter the crumble onto a greased baking tray, then place into the oven and bake for 35 minutes or until the crumble is golden brown and crispy.
Remove from the oven and set aside to cool.
For the caramel sauce, place the sugar and water into a deep pot, then stir over low heat until the sugar dissolves.
Bring to a boil, then simmer for 15 minutes until the caramel is golden and thick.
Remove from the head then add the cream – be careful at this stage because it will bubble up violently.
Return to the heat, then leave to simmer gently for two minutes.
Place into a bowl and set aside to cool completely.
Whisk the cream to soft peaks, then fold in half the cold caramel until rippled.
Break up the chocolate into irregular shards.
Assemble the dessert in a glass jars – start with a layer layering a third of the crumble into the base of the dish, top with a quarter of the chocolate, then drizzle with half the remaining caramel.
Spoon in a third of the cream mixture, then repeat layering until all the ingredients are used up, finishing with a layer of the rippled cream.
Garnish with remaining chocolate and a sprinkling of toasted coconut.