Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free
Butterscotch is believed to have originated in Scotland and was traditionally made with butter and brown sugar.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Ingredients
- 1 can Coconut milk
- 1 cup Brown sugar
- 1 cup Coconut sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoon Cornstarch
- 2 tablespoon Water
- 1 tablespoon Coconut oil
Instructions
- In a saucepan, combine coconut milk, brown sugar, coconut sugar, vanilla extract, and salt.
- Cook over medium heat until the sugars dissolve and the mixture is heated through.
- In a small bowl, whisk together cornstarch and water until smooth.
- Slowly pour the cornstarch mixture into the saucepan, stirring constantly.
- Continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in coconut oil until melted and well combined.
- Let the dip cool for about 30 minutes before serving.
- Serve with your favorite fruits, cookies, or crackers.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 20g7%
- Sugars 18g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.