Coconut Cream Sauce

Cooking Cuban

Ingredients for Coconut Cream Sauce

• - Water from 1 coconut
• 1 cup sugar
• 1 1/2 cups rich coconut milk made from 1 coconut and
• 3/4 cup of cream
• 6 egg yolks
• 1 teaspoon vanilla
• 2 tablespoon rum

Preparation of Coconut Cream Sauce

1 . Make 1 cup of coconut water, adding plain water if necessary. Combine in a saucepan the coconut water and sugar; cook, stirring, until syrup reaches the soft ball stage. Remove from the heat and pour in the coconut milk, stirring constantly.

2. Beat the egg yolks lightly. Stir about 1/2 cup of the hot syrup into the eggs, then pour this into the syrup stirring constantly with a wooden spoon. Cook over low heat 5 minutes until the sauce has thickened. Remove from the heat, cool and add the vanilla and rum. Serve over cake, or instead of whipped cream with desserts.