Eosinophilic Esophagitis Friendly Carob-Vanilla Cucumber Rounds
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Learn more →Ingredients
4 servings
For the carob-vanilla cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp carob powder
- 1 tbsp honey
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
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.
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