Dairy Free Caramel Apple Dip Recipe
1 1/4 cup brown sugar
3 Tablespoons cornstarch
12 ounces of coconut milk (not light)
1/4 cup dark corn syrup
1 teaspoon vanilla extract
1. Mix the sugar, cornstarch and 1/4 cup of the coconut milk in a pan over medium heat until sugar is dissolved.
2. Add the rest of the milk and the corn syrup. Cook until it starts to bubble. Let it bubble for 2 minutes.
3. Remove from heat, stir in the vanilla.
4. Let it cool. You can store it in the fridge for a couple of days.
3 comments:
This looks amazing!! My 9 year old daughter can't eat dairy (diagnosed just 3 months ago). We have her grandma's b-day party on Sunday, and I wanted to put this over ice cream. Does it have the consistency of a caramel sauce used in a sundae?
By the way, we live in Michigan, too! We're in Berkley, and are big fans of Maple Creek Farm.
Happy New Year!
Robin
Hi Robin! I'm in Rochester. Let me know how you like it. The consistency is a little bit thinner than the apple dip you find in the store, but not as thin as the caramel sauce you would buy in the ice cream section of the grocery store. Good luck! If you are looking for a substitution for butter, extra virgin coconut oil (I like the Whole Foods 365 brand), substitutes well. It will look funny uncooked, but once it is cooked, it will cook up nice and provide a supplemental flavor like butter does.
from another michigan mother of a dairy allergic child: any adaptations to become "caramel apples" (a la cider mill fame)?
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