Ingredients
2 14-ounce cans unsweetened coconut milk
1 1/2 cups (packed) golden brown sugar
1/2 teaspoon coarse kosher salt
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Unrefined whole cane sugar — Indian sweets, chai, payasam
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. transfer sauce to small jars. cool completely, then cover sauce and chill. do ahead: can be made 1 month ahead. keep chilled.