Coconut Sauce

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.


  • 50 g (2 oz) creamed coconut, broken
  • 75 ml (3 fl oz) milk
  • ½ teaspoon salt
  • 2 tablespoons golden caster sugar
  • 300 ml (½ pint) double cream


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.