Prepare the mixture of onion, curry, and coconut as described for the classic method. Add 2 cups (500 milliliters) of concentrated white stock (6 times) and 4 ounces (125 grams) of chopped coconut to the mixture. Simmer the sauce for 10 to 15 minutes. Strain out the coconut. Reduce the mixture slightly if necessary to give it the desired final consistency. Finish the sauce with 5 ounces (150 grams) of butter and 2 teaspoons (10 milliliters) of lemon juice.