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Coconut Sauce

Rated as 4.43 out of 5 Stars
102

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

25 m servings 161
Original recipe yields 10 servings (1 1/4 cup)

Directions

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  1. 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


Per Serving: 161 calories; 8.4 22.7 0.8 0 11 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good, but next time I will try only using half the brown sugar and adding more if I need it. Using a full cup over powered the coconut taste.

Most helpful critical review

This is a good start but it is way too sweet. I will use half the sugar next time and may even go to a white sugar. I think half the brown sugar would be fine but it also turns the sauce brown...

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Very good, but next time I will try only using half the brown sugar and adding more if I need it. Using a full cup over powered the coconut taste.

This sauce is really good. I actually served it with chicken breaded in pecan meal and it was delicious. Really sweet, so a little goes a long way. Will make again!!

This is a good start but it is way too sweet. I will use half the sugar next time and may even go to a white sugar. I think half the brown sugar would be fine but it also turns the sauce brown...

Per the others' reviews, I slowly added the brown sugar as needed. I used the coconut sauce to top the Biko (Pilipino rice-based dessert), also found on Allrecipes, and it was delicious! Thank y...

Excellent, used it in chicken, sweet corn, with a double pack of Udon noodles...

Very tasty, I agree about adding sugar, better to start out with less. Had it over chicken and rice, my first time cooking it.