1/2 tablespoon coconut oil
1/4 cup thick coconut cream (Ayam brand often has the thick cream on top)
3/4 cup honey
1/4 teaspoon vanilla extract
1/8 tsp bi-carb soda
Grease a small tray with coconut oil (be on the generous side) and place in the freezer. Place honey and coconut cream in the thermomix. Cook on varoma, speed 4 for 20 minutes without lid. Place the rice basket on top of the lid to stop splattering. Once cooked, add the vanilla extract and bi-carb soda and mix for 5 seconds on speed 3. Pour caramel into the cold tray and leave until it is cool enough to handle. Stretch out caramel, fold and gently twist into 3 or 4 long twist. Cut with a sharp knife and leave to go hard. The caramels will hold their shape for a day if left out but should be stored in the fridge until they are ready to be served.