Coconut Sauce3 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“This sweetened coconut milk is used as topping for Inangit (sticky rice).” - by lola
Original recipe yields 1 1/4 cup
- 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.
Amount Per Serving (10 total)
- 161 cal
- 8.4 g
- 22.7 g
Based on a 2,000 calorie diet
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"
"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"
"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."
Coconut Tilapia with Apricot Dipping Sauce
Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce
Just swipe to see more like this.