Eosinophilic Esophagitis Friendly Blueberry-Lemon Apple Slice Snack Stacks
Total time25 min
Prep time15 min
Cook time0 min
5.0(22)
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Learn more →Ingredients
4 servings
For the blueberry-lemon coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- ½ cup fresh blueberries, divided
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp honey
- ¼ tsp vanilla powder
For the stacks
- 3 medium apples (such as honeycrisp or fuji), cored and sliced crosswise into ¼-inch rounds
- 1 tbsp fresh lemon juice
- ¼ tsp ceylon cinnamon
For serving
- ¼ cup fresh blueberries, for topping
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
The night before (or at least 8 hours ahead), place the unopened can of full-fat coconut milk in the refrigerator so the solid cream separates from the liquid.
- 2
Open the chilled coconut milk can without shaking it. Scoop the firm white cream from the top into a mixing bowl, leaving the watery liquid behind. Reserve the liquid for another use.
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