Eosinophilic Esophagitis Friendly Dairy Free Coconut Caramel Dip
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Learn more →Ingredients
8 servings
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup coconut sugar
- 2 tbsp dairy free butter
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
Instructions
- 1
Combine the coconut milk and coconut sugar in a medium saucepan over medium heat, whisking until the sugar is fully dissolved, about 2 minutes.
- 2
Increase the heat to medium-high and bring the mixture to a steady boil, then reduce to a vigorous simmer. Cook, whisking occasionally, for 15–18 minutes, until the caramel has thickened noticeably and coats the back of a spoon — a finger drawn through the coating should leave a clean line. The color will deepen to a warm amber.
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