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!
Try the coconut sauce with the Coconut Sticky Rice and Mango and the Pandan Sticky Rice.
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).
14 oz can coconut milk
1/4 tsp salt
1/3 cup sugar
1 Tbsp tapioca starch
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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Hi Trang, thank you for the recipe Nuoc Dua, I definitely have a sweet tooth. I was in Saigon last month and had my very first egg coffee mmmMMmmm, do you have a recipe, I want to make it at home.
Thanks, keep those recipes coming.
Ah! So you like egg coffee! It’s my fav and very addicting. 🙂 Here’s my recipe: https://runawayrice.com/drinks/vietnamese-egg-coffee-ca-phe-trung/
Oh man, *I* was just in Saigon last month and, too, came home addicted to egg coffee!