Balsamic Coconut Milk Sauce Recipes

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BALSAMIC-COCONUT MILK SAUCE



Balsamic-Coconut Milk Sauce image

Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.

Provided by COOKGIRl

Categories     Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 5

1/2 cup aged balsamic vinegar
2 tablespoons sugar (I used demerara)
1/2 cup coconut milk
salt, to taste
fresh cracked black pepper, to taste

Steps:

  • Place the balsamic vinegar and sugar in a sauce pan. Bring almost to the boil then reduce to low-medium heat. Reduce to half until the vinegar has started to thicken and all the sugar has dissolved.
  • Stir in the coconut milk and bring almost to the boil. Reduce heat to simmer; cook 2-3 minutes.
  • Season with salt and cracked black pepper to taste.

COCONUT SAUCE



Coconut Sauce image

This sweetened coconut milk is used as topping for Inangit (sticky rice).

Provided by lola

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 2

1 (14 ounce) can coconut milk
1 cup brown sugar

Steps:

  • Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.7 g, Fat 8.4 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 7.4 g, Sodium 11.3 mg, Sugar 21.3 g

COCONUT DESSERT SAUCE



Coconut Dessert Sauce image

Categories     Sauce     Dessert     Coconut     Simmer

Yield makes 1 1/4 cups

Number Of Ingredients 6

1 cup coconut milk
2 pinches of salt
1 tablespoon sugar
3 tablespoons water
1 1/2 teaspoons cornstarch dissolved in
2 teaspoons water

Steps:

  • In a small saucepan, whisk together the coconut milk, salt, sugar, and water. Place over medium heat and bring to a near-simmer, lowering the heat if the coconut milk spits or pops. Give the cornstarch mixture a good stir and add it to the sauce, mixing well. Cook, stirring, for about 30 seconds, or until the sauce thickens; then remove from the heat.
  • Let the sauce cool, uncovered, to concentrate the flavors before serving. It will keep in a tightly closed container in the refrigerator for up to 3 days. If you are serving it warm, reheat gently over low heat.

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