Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.

The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.

Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.

Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.

Use a hand mixer on a low speed to combine coconut milk and sugar until dissolved.

Stir in thickened cream, vanilla bean seeds and coconut extract and mix until combined.

Cover mixing bowl with cling wrap and refrigerate for 2 hours.

Turn on your ice cream maker, pour the mixture into the freezer bowl and allow to mix until thickened - around 20 minutes. Pour in 1/3 of salted caramel and mix until just combined.

Transfer the ice cream to an airtight container and drizzle over a little more salted caramel and swirl. Place in the freezer for around 2 hours, or until firm.

Serve in scoops with a generous drizzle of leftover salted caramel!