Eosinophilic Esophagitis Friendly Vegan Coconut Dulce de Leche
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Learn more →Ingredients
8 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup coconut sugar
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
Instructions
- 1
Combine the coconut milk, coconut sugar, baking soda, and salt in a medium heavy-bottomed saucepan over medium heat, whisking until the sugar is fully dissolved and the mixture is smooth, about 3 minutes.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cook uncovered, stirring every 3–4 minutes with a wooden spoon or silicone spatula, for 45–55 minutes, until the sauce has reduced by roughly half and is thick enough to coat the back of a spoon — a finger drawn through the coating leaves a clean line that holds.
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