Eosinophilic Esophagitis Friendly Vegan Coconut Caramel Sauce
Total time30 min
Prep time5 min
Cook time15 min
4.6(21)
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Learn more →Ingredients
8 servings
- 1 cup organic cane sugar
- ¼ cup water
- 1 can (13.5 oz) full-fat coconut milk, shaken well and warmed
- 2 tbsp vegan butter
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
Instructions
- 1
Warm the coconut milk in a small saucepan or microwave until steaming but not boiling, then set aside. (Cold liquid added to hot caramel will seize and splatter violently.)
- 2
Combine the sugar and water in a medium heavy-bottomed saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture is clear and beginning to bubble, stop stirring and let it cook undisturbed.
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