Coconut Dessert Sauce Recipes

COCONUT SAUCE

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.

SWEET COCONUT SAUCE

Steps:

• In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Bottle and refrigerate leftovers.

COCONUT DESSERT SAUCE

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.

COCONUT SAUCE

Steps:

• Bring stock, coconut milk, and chicken to a boil in a 1 1/2- to 2-quart saucepan, then reduce heat and simmer, uncovered, 45 minutes.
• Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Add lemongrass, ginger, and chile to coconut mixture and bring to a boil. Remove pan from heat and let stand, covered, 30 minutes.
• Pour sauce through a fine-mesh sieve into a bowl, discarding solids, then return to pan and bring to a boil. Season with salt. Blend sauce in a blender until frothy, about 30 seconds (use caution when blending hot liquids). Serve immediately.

COCONUT CREAM DESSERT

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish., In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months. , Remove from the freezer 15 minutes before serving.

COCONUT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 inch springform pan.
• In a small bowl, stir together the cake flour, sugar and baking powder.
• In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
• Beat the egg whites with the cream of tartar until they hold stiff peaks.
• Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
• Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
• Remove cake and let cool.
• For pastry cream: Scald the milk with the vanilla bean.
• Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
• Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
• Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
• Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
• Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
• Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
• Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
• Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
• Keep sauce warm, covered.
• Cut cake horizontally into 3 layers with a serrated knife.
• Spread ½ of pastry cream on top of bottom layer and top with second layer.
• Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
• Spread whipped cream on top and side of cake and sprinkle with coconut.
• Serve with sauce.