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Coconut-rum Sauce

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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.

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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