Staff favorite, Gluten free, Vegetarian | Coconut sugar is made from coconut palm tree sap, heated until most of the water evaporates, leaving a soft, rich, crystalline sugar. It imparts a deep golden hue to dishes, as well as delicious flavor. If coconut sugar is unavailable, substitute unrefined cane sugar in this recipe.
Ingredients
- 1 (13.5-ounce) can coconut milk
- 1/2 cup coconut palm sugar
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 4 eggs
- 1 teaspoon pure vanilla extract
- Generous pinch of sea salt
- 2 tablespoons water
- 1/4 cup plus 2 tablespoons pure maple syrup plus more to taste
- 6 ounces fresh or frozen cranberries
Notes
PER SERVING: 379 cal, 10g fat (2g mono, 1g poly, 7g sat), 186mg chol, 7g protein, 61g carb, 2g fiber, 253mg sodium
