Coconut sauce is the Asian version of whipped cream. It’s a delicious, creamy and sweet topping for many Asian desserts. This is a fundamental recipe every cook should master because you’ll use it again and again. My recipe is not super sweet and I add a bit of salt to balance the sugar. Feel free to add more sugar if you like it sweeter. Enjoy!
If you enjoyed this recipe, you may also like: Steamed Banana Cake (Banh Chuoi Hap), Rice Pudding with Black-Eyed Peas (Che Dau Trang) and Sweet Mung Bean Pudding (Che Tao Soan, Che Dau Xanh).
In a saucepan over medium heat, whisk together all ingredients combining well. Continue stirring as the sauce warms. The sauce starts to thicken after 2 minutes. As soon as the sauce starts to bubble, turn off the heat and continue stirring for another minute.
Serve warm or at room temperature with your favorite desserts.
Yields: 1 3/4 cups
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