“This sweetened coconut milk is used as topping for Inangit (sticky rice).” - by lola
Ingredients
Adjust Servings
Original recipe yields 1 1/4 cup
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 161 cal
- 8%
- Fat
- 8.4 g
- 13%
- Carbs
- 22.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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...." See more"
CherryTree
"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!!..." See more"
Gil
"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 which..." See more is a little strange for coconut sauce. If that does not taste good I will go back to the brown. All of the sweetness takes away from the coconut flavor."
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