Slightly sweet, this simple, creamy sauce is used to finish various sweets in the Viet repertoire. Use it cold, warm, or at room temperature, depending on the preparation.
Recipe information
Yield
makes 1 1/4 cups
Ingredients
1 cup coconut milk, canned or freshly made (page 318)
2 pinches of salt
1 tablespoon sugar
3 tablespoons water
1 1/2 teaspoons cornstarch dissolved in 2 teaspoons water
Preparation
Step 1
In a small saucepan, whisk together the coconut milk, salt, sugar, and water. Place over medium heat and bring to a near simmer, lowering the heat if the coconut milk spews or pops. Give the cornstarch mixture a good stir and add it to the sauce, mixing well. Cook, stirring, for about 30 seconds, or until the sauce thickens, then remove from the heat.
Step 2
Let the sauce cool, uncovered, to concentrate the flavors before serving. It will keep in a tightly capped container in the refrigerator for up to 3 days. If serving warm, reheat gently over low heat.
