Coconut Sauce
Coconut milk makes this sauce rich in fat and creamy, while gentle reduction intensifies its flavor without flour or starch. Vanilla and erythritol create a soft sweet profile that works with berries, keto desserts, and cheesecakes. Chill or freeze the sauce in portions, then stir it again before serving.
Read
Video on the topic
Reviews
Notes
1 kg 666 gram
Servings: 4 (1 serving ≈ 56 gram)
Digestion time: 2 hour
Combine unsweetened coconut milk (200 g), vanilla (2 g), salt (1 g), and erythritol (20 g) in a small saucepan. Stir and place over medium heat.
Reduce the sauce by about half, stirring occasionally, for around 30 minutes. Cool it completely; it will thicken as it cools.
Transfer the sauce to a covered container and refrigerate for up to 3 days. For longer storage, freeze it in portions.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Coconut Sauce", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More vegan dishes:More recipes
Watch others sauces and dressings:
We recommend reading
All articlesHow to Choose Dairy Products: Ingredients, Fat Content, Pasteurization, and Calcium
12min
Why sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
Why we crave sweets: how the brain perceives taste and how to make keto desserts without sugar.
9min
How to Reduce the Risk of Mycotoxins in Nuts, Grains, and Spices
8min
Share: