4-Ingredient Coconut Sauce
This coconut sauce is made with canned coconut milk, sweetened with sugar and thickened with cornstarch. It is an essential sauce used in Asian desserts that can also be used as a coconut syrup to spread over pancakes and french toasts to add a tropical twist to your brunch menu.
Servings: 2 cups
Ingredients
- 1 can coconut milk or coconut cream, 13.5 oz, 400 ml
- ⅓ cup granulated sugar or brown sugar, 66 g
- A pinch of kosher salt
- 1 tablespoon cornstarch
Instructions
- Whisk the cornstarch with about ¼ cup of room temperature coconut milk until completely dissolved. Set aside.
- Add the remaining coconut milk to a small saucepan along with sugar and salt. Cook over medium heat, stirring frequently until the sugar dissolves completely and the mixture starts to simmer.
- Drizzle the cornstarch slurry into the simmering coconut milk, stirring constantly. Continue to cook for another 2 - 3 minutes until the sauce starts to thicken.
- Take it off the heat and allow it to cool. The sauce will thicken further as it cools.
Notes
Nutrition value is for 1 serving of a ¼ cup.
Nutrition
Serving: 58g | Calories: 132kcal
