coconut-sauce

Coconut Sauce

3 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
lola
Recipe by  lola

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

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Ingredients

Adjust Servings

Original recipe yields 1 1/4 cup

Directions

  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)

Rate This Recipe
Torey
18

Torey

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.

CherryTree
14

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!!

Gil
6

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 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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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 22.7 g
  • 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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