Directions:

1. Toast the coconut flakes under the broiler for a few minutes just until you see browned flakes. Keep a close eye on it, the coconut can burn very quickly. 
2. In a saucepan whisk together the sugar, xanthan gum, and salt. 
3. Add the corn syrup and give the mix a little stir. 
4. Put the saucepan over a low heat and slowly add the coconut cream, whisking constantly so the sugar is dissolved. 
5. Once the sugar is dissolved, take the pan off the heat and stir in the toasted coconut. 
6. Put the base in a container and refrigerate it for at least 6 hours. 
7. Strain out the coconut when ready to use.