Method

In small saucepan, com­bine 3/4 cup unsweetened shredded coconut, 1/2 cup lightly packed brown sugar and 3 tbsp each 35% whipping cream and unsalted butter. Bring to boil and simmer for 2 minutes. Remove pan from heat and let cool. (Make-ahead: Can be covered and refrigerated for up to 3 days. Reheat before using.) Makes about 1 1/2 cups.