Palm Sugar and Ginger Coconut Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I like to serve this drizzled over steamed paddings. This is the Pacific rim cousin of caramel sauce. You can make it up to 3 days in advance. Coconut palm sugar is sold at Asian food stores. If you can’t get any, use a sugar high in molasses such as demerara or molasses sugar.


  • 150 g (5 oz) coconut palm sugar, roughly chopped
  • 250 ml (8 fl oz) unsweetened coconut cream
  • 1 lump candied or stem ginger, finely chopped
  • 250 ml (8 fl oz) cream


    Place palm sugar and coconut cream in a pan and heat gently until the sugar has melted into the cream. Boil for 1 minute then add ginger and cream, bring back to the boil and simmer for 2 minutes.