This low-FODMAP caramel sauce is the perfect topping for Low-FODMAP Cinnamon Spiced Ice Cream, low-FODMAP Pecan Layer Cake, Low-FODMAP Banana Cinnamon Pancakes or anything else you want to make even better. It is rich, creamy and delicious.
Opt for the vegan version, like I did, and everyone can enjoy this low-FODMAP caramel sauce!
You may also love my Low-FODMAP Hot Fudge Sauce. Or check out over 600 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Rich Low-FODMAP Caramel Sauce; Gluten-free, Vegan
While this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
Serving size: 1 tablespoon
Servings: 16
Prep time: 10 minutes
Ingredients
- 1 cup canned coconut cream
- Either buy the cream in small cans (I found it at Whole Foods), or skim the cream from the top of canned coconut milk
- This is not the same as cream of coconut- a canned item used for cocktails
- 1.5 cups light or dark brown sugar
- 2 tablespoons butter or margarine (I used dairy-free margarine)
Directions
- Combine all ingredients in saucepan on medium-low heat
- Bring to a low boil for 2 minutes, stirring frequently
- Cool and store in jar in refrigerator for up to 2 weeks
- Serve warm to room temperature for optimum consistency
- Goes amazing with Low-FODMAP Sweet Nuts, Low-FODMAP “Shmoo’ Pecan Cake, or Low-FODMAP Cinnamon Ice Cream!
