To make the caramel sauce, heat the sugar in a pan on a medium heat. As soon as the sugar starts to melt, shake the pan to ensure the sugar heats evenly.

Wait for the sugar to reach a golden-brown colour (this will take around 5-6 minutes), then take the pan off the heat and add the water. Make sure you stand back as the caramel may sputter.

Return the pan to the heat, stir the caramel, then add the coconut cream and salt, and stir until dissolved.

Remove the pan from the heat and use a spoon to drizzle some of the sauce down the inside of a glass.

Toss the plain popcorn in the caramel until it’s completely covered. Then take 1 cup of the caramel popcorn and add it to a blender along with the remaining milkshake ingredients. Blend until smooth.

Pour the milkshake into the glass and top with the remaining salted caramel popcorn.