GERD Friendly Coconut Caramel Sauce
Total time35 min
Prep time5 min
Cook time20 min
4.7(17)
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Learn more →Ingredients
8 servings
- ½ cup honey
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut oil
- ¼ tsp vanilla powder
- ⅛ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Combine the honey and coconut oil in a small saucepan over medium heat, stirring until the coconut oil melts and the mixture is uniform, about 1 minute.
- 2
Increase the heat to medium-high and cook, stirring frequently, until the mixture deepens to a rich amber color and registers 225–230°F (107–110°C) on a candy thermometer, about 6–8 minutes. Watch closely, as honey can darken and scorch quickly once it begins to color.
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