Recipe Method

1. Combine butter, sugar and condensed milk in a saucepan and stir over low heat until sugar dissolves.
2. Bring to the boil. Remove from heat. Blend in warmed cream and stir for 2 minutes over low heat.
3. Preheat oven to 180 °C. Spread coconut evenly on a baking sheet and bake until golden brown, stirring every 3 to 4 minutes. Cool. 
4. Scoop ice cream into bowls. Spoon some warm caramel sauce over and sprinkle with toasted coconut. Serve immediately and enjoy!