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.
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.
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