Eosinophilic Esophagitis Friendly Coconut Honey Vanilla Milk
Total time13 min
Prep time5 min
Cook time8 min
5.0(25)
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Learn more āIngredients
2 servings
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup water
- 2 tbsp raw honey
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 pinch fine sea salt
Instructions
- 1
Combine the coconut milk, water, honey, vanilla bean seeds, and the scraped pod in a small saucepan over medium-low heat. Whisk to dissolve the honey and distribute the vanilla seeds evenly.
- 2
Heat, whisking occasionally, until the mixture is steaming and small bubbles form around the edges of the pan, about 6ā8 minutes. Do not let it boil.
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