Jeremy Pang served up tasty vegan coconut ice cream with soy caramel sauce on Jeremy Pang’s Asian Kitchen.

The ingredients include: 100% cocoa solids, coconut oil, agave syrup, coconut milk, coconut palm sugar, caster sugar, homemade cashew milk, vanilla extract, sweet soy sauce.

For the homemade soy caramel: coconut palm sugar, coconut cream, sweet soy sauce.

Toasted coconut flakes to serve.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.