Josceline Dimbleby

Coconut Sauce

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

Making coconut milk from fresh coconut is a laborious business, but a block of creamed coconut makes it very easy. This thick, creamy sauce is a wonderful accompaniment for fruit salads made out of mainly exotic fruits, such as mangoes, lychees, passion fruit or star fruit.

Ingredients

  • 50 g (2 oz) creamed coconut, broken
  • 75 ml (3

Method

Put the coconut into a saucepan with the milk and stir to dissolve over a medium heat. Add the salt and caster sugar and stir until all the sugar has dissolved, but don’t allow to boil. Remove from the heat and stir in the cream, then pour into a bowl and chill before serving.