If you are the kind of person who likes «extra caramel drizzle» at Starbucks, I suggest increasing
the coconut milk solids to 3/4 cup, and the brown sugar to 3/4 cup.
Measure out 1/2 cup of
the coconut milk solids.
Add the confectioners» sugar to
the coconut milk solid, and beat with a blender until it is smooth and begins to stiffen and resemble whipped topping.
If you put in the fridge,
the coconut milk solids will harden.
In a medium saucepan combine
the coconut milk solids, 10tbsp non dairy margarine, and salt.
To get
the coconut milk solids, refrigerate a can of full fat coconut milk overnight.
I prefer Native Forest brand for
the coconut milk solids.
To get
the coconut milk solids, refrigerate a can of Thai Kitchen full - fat coconut milk overnight.
When you are ready to make the pancakes, open the can and scoop out
the coconut milk solids from the top of the can (reserve the clear liquid for smoothies if you want).