Coconut Cream Sauce

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is a sweeter, less rich, version of the Cuban dessert sauce, Coquimol. It crops up in various versions wherever Spanish is spoken.


  • 1 lb. sugar
  • pint water
  • pint


Boil the sugar and water together until it forms a syrup at the thread stage. Remove from the heat, stir the coconut milk into the syrup, mixing thoroughly. Beat the egg yolks and add them to the mixture, stirring constantly over gentle heat until thickened. Do not let it boil. To serve, pour over sponge cake or lady fingers. If liked, the cake may be sprinkled with sherry before the sauce is p