Coconut-rum sauce

Yield: 1 Servings

Measure Ingredient
1 cup Coconut cream
1 cup Milk
4 Egg yolks
2 tablespoons White rum
1 teaspoon Vanilla extract

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.

Recipe by Mangia!

Converted by MM_Buster v2.0l.

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