Coquimol

Name: Coquimol (Coconut Cream Sauce)
Cuisine: Cuba
Ingredients: 2 tablespoons light rum (optional); Water from 1 coconut; ½ lb. sugar; ¾ pint rich coconut milk made from 1 coconut and ⅜ pint single cream; 6 egg yolks; 1 teaspoon vanilla

Coconut Cream Sauce

Preparation info

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

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

Ingredients

Water from 1 coconut
½ lb. sugar
¾ pin

Americas
Cuba
Sauce
Vegetarian
Gluten-free
Caribbean

Method

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