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.
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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.
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