Eosinophilic Esophagitis Friendly Coconut Alabama White Sauce
Total time40 min
Prep time10 min
Cook time0 min
4.8(22)
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Learn more →Ingredients
8 servings
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 3 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp prepared horseradish (aip-compliant, no additives)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a medium bowl, leaving the watery liquid behind. You should have about 1/2 to 2/3 cup of thick cream.
- 2
Add the apple cider vinegar, lemon juice, prepared horseradish, garlic powder, onion powder, turmeric, ginger, salt, and honey to the bowl.
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