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Jamaica Rum and Coconut Sauce
- About
1 cup
- Difficulty
Easy
Published 1966
Ingredients
3 tablespoons ½ cup ¼
Method
Combine the butter, sugar and water in a heavy skillet. Cook, stirring constantly, until the mixture becomes bubbly. Continue to cook for about three minutes, until all the sugar crystals are dissolved. Remove from heat.
Add coconut, almonds and rum. Serve either hot or cold with vanilla ice cream or other desserts.
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