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Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Combine the maple syrup, coconut sugar, and coconut oil in a small saucepan over medium heat, stirring until the coconut sugar dissolves and the mixture begins to bubble at the edges, about 2–3 minutes.
Pour in the coconut milk and whisk to combine. Raise the heat to medium-high and bring the mixture to a steady boil, then reduce to a brisk simmer. Cook, whisking occasionally, until the sauce has reduced and thickened enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 10–12 minutes. Watch closely during the last few minutes, as the sauce can darken quickly.
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