1. Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir constantly until dissolved.
2. Reduce the heat to low. Add the coconut cream and lemon juice and gently simmer, stirring occasionally, for 10 minutes. Do not let the sauce come to the boil or the coconut cream could separate.
3. Remove from the heat and cool for 5 minutes before serving.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 4|
|Calories from Fat: 171 (49%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 37.6mg||12 %|
|Sodium 119.9mg||4 %|
|Potassium 77.1mg||2 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 45.3g|
|Protein 0.5g||1 %|
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Calories per serving: 346
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