Coconut-rum Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Coconut cream |
| 1 | c | Milk |
| 4 | Egg yolks | |
| 2 | T | White rum |
| 1 | t | Vanilla extract |
INSTRUCTIONS
In a medium saucepan, bring coconut cream and milk to a boil. In a bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the yolks. Return mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 3 minutes. Strain into a bowl and cool. Stir in rum and vanilla. Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator. Recipe by Mangia! Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 202
Total Fat: 22.5g
Cholesterol: 740mg
Sodium: 146.9mg
Potassium: 420.2mg
Carbohydrates: 14.6g
Fiber: 0g
Sugar: 13.2g
Protein: 18.6g