To make the caramel, place a small saucepan on the stove and add a candy thermometer.

Pour in the water.

Carefully pour the sugar in the middle of the pot and make sure no sugar sticks to the side of the pot.

For the basic version, boil the mixture for 12 to 16 minutes until it reaches 132°C or 275°F and is amber coloured. (This is called soft crack stage - see picture at the bottom of the page.)

Meanwhile mix coconut milk and salt.

Remove caramel from heat once it has reached the desired temperature and slowly stir in the salted coconut milk with a wooden spoon.

Keep stirring slowly until the mixture is smooth. It might take 2-3 minutes to get rid of all the bubbles.

Let cool for about five minutes and pour into the molds.

Let cool completely.

Remove from molds, wrap each candy in parchment paper and store in an airtight container.

For the salted caramel version, repeat all steps but increase the salt in the coconut milk to 1 teaspoon.

For the chewy coffee caramels, heat caramel only to about 126°C (260°F) - (hard ball stage, yellow golden colour, see picture at the bottom).

Stir in 4 tablespoons of coconut milk mixed with 1/2 teaspoon of salt and 1 tablespoon of instant coffee granules.

Pour into a baking dish lined with parchment paper and let cool completely.

Use your hands to pull the candy apart and roll it into ball or log sized candy. Wrap in parchment paper and store this version in an airtight container in the fridge.