Coconut Sauce

3
lola 27

"This sweetened coconut milk is used as topping for Inangit (sticky rice)."

Ingredients

25 m {{adjustedServings}} servings 161 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.
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Reviews

3
  1. 3 Ratings

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Very good, but next time I will try only using half the brown sugar and adding more if I need it. Using a full cup over powered the coconut taste.

This sauce is really good. I actually served it with chicken breaded in pecan meal and it was delicious. Really sweet, so a little goes a long way. Will make again!!

This is a good start but it is way too sweet. I will use half the sugar next time and may even go to a white sugar. I think half the brown sugar would be fine but it also turns the sauce brown...