Interstitial Cystitis Friendly Coconut Caramel Sauce
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteInterstitial cystitis treats warming spices like cinnamon as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!