Side Pannel
Coconut-Rum Sauce
Ingredients List
- 1 c Coconut cream
- 1 c Milk
- 4 Egg yolks
- 2 tb White rum
- 1 ts Vanilla extract
Directions
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.
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.
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