Culinary Institute of America

Coconut Ginger Sauce

Preparation info
  • Makes

    32 fl oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Coconut milk 1

Method

  1. Combine the coconut milk and papaya in a saucepan and simmer over low heat until the papaya is tender, about 15 minutes.
  2. Transfer to a food processor and purée. Strain through a fine-mesh sieve and return to the saucepan.
  3. Add the lemongrass, ginger, and rum and bring to a simmer. Remove from the heat, cover, and steep overnight under refrigeration.