Low Sodium Carob-Vanilla Cucumber Rounds

Total time45 min

Prep time15 min

Cook time0 min

Low Sodium Carob-Vanilla Cucumber Rounds

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the carob-vanilla cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
See all
2 tbsp carob powder
1 tbsp honey
¼ tsp vanilla powder
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the rounds

2 medium english cucumbers (about 1 lb total), sliced into ¼-inch rounds

For serving

1 tsp carob powder, for dusting
2 tbsp fresh mint leaves, torn (optional)

Instructions

1
Open the chilled can of coconut milk and scoop the solidified cream from the top into a mixing bowl, leaving the watery liquid behind. You should have roughly 1/2 to 3/4 cup of thick cream.
2
Add the carob powder, honey, vanilla powder, and sea salt to the bowl. Beat with a hand mixer on medium speed, or whisk vigorously by hand, until the mixture is smooth and holds soft peaks, about 2–3 minutes. The cream should be thick enough to mound on a spoon without running.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!