Try this Coconut-Rum Sauce recipe, or contribute your own.Suggest a better description
In a medium saucepan, bring coconut cream and milk to a boil. In a bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the yolks. Return mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 3 minutes. Strain into a bowl and cool. Stir in rum and vanilla. Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator. Recipe by Mangia!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (877g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2059 (78%)|
|Amt Per Serving||% DV|
|Total Fat 228.8g||305 %|
|Saturated Fat 126.5g||633 %|
|Monounsaturated Fat 67.7g|
|Polyunsanturated Fat 23.8g|
|Cholesterol 6717.8mg||2067 %|
|Sodium 296.4mg||10 %|
|Potassium 1471.2mg||39 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 33.6g|
|Protein 97g||139 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2623
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.