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!
Watch the video for instructions.
If you enjoy 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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