Low Iodine Coconut Butterscotch Sauce
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Learn more →Ingredients
8 servings
- ½ cup maple syrup
- ¼ cup coconut sugar
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut oil
- ¼ tsp vanilla powder
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
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.
- 2
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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