Eosinophilic Esophagitis Friendly Vegan Coconut Condensed Milk
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Learn more →Ingredients
8 servings
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup organic cane sugar
- ¼ tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Combine the coconut milk, sugar, and salt in a medium saucepan over medium heat, whisking until the sugar is fully dissolved, about 2 minutes.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low and cook, stirring every few minutes, until the mixture has reduced by roughly half and coats the back of a spoon thickly — a finger drawn through the coating leaves a clean line, about 35–40 minutes. Watch closely in the final 10 minutes, as the mixture can scorch on the bottom.
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