Coconut caramel sauce

Ingredients for 1 servings:

• 1 tbsp desiccated coconut
• 2 tbsp brown sugar
• 50 ml water, hot
• 250 ml milk
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious dessert sauce with an exotic touch

Toast the desiccated coconut in a pan or small saucepan without oil, stirring constantly to prevent it from turning black. When it’s golden brown, add the brown sugar and caramelize, stirring occasionally—don’t worry if the mixture isn’t quite liquid. Once the sugar has completely melted, add the water and simmer the mixture over moderate heat. Meanwhile, take about 50 ml of the milk and mix it with the cornstarch. Add the remaining 200 ml of milk to the coconut caramel water and bring to a boil while stirring. Stir well, using a whisk if necessary, to ensure the coconut caramel mixture dissolves completely. It’s best to also stir in the mixed cornstarch with a whisk and bring the sauce back to a boil. Simmer for about a minute, then either let it cool or serve it hot. The sauce goes very well with puddings and pastries, but also gives fruit salads, ice cream and panna cotta a slightly different touch.