Coconut Cream Sauce

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is very similar to the Puerto Rican coconut sauce Bienmesabe though rather richer.


  • Water from 1 coconut
  • ½ lb. sugar
  • ¾ pin


Make the coconut water up to ⅜ pint, adding plain water if necessary. Combine the coconut water and sugar in a saucepan and cook, stirring, until the sugar is dissolved. Continue cooking over brisk heat until the syrup reaches the soft ball stage, or 230°F on a sugar thermometer. Remove from the heat and pour in the coconut milk, stirring constantly. Beat the egg yolks lightly. Stir about ½ cup