ROASTED TOMATO-COCONUT SAUCE
This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you're ready to eat. If you don't like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.
Provided by Amanda Cohen
Categories easy, sauces and gravies
Time 15m
Yield About 6 cups
Number Of Ingredients 9
Steps:
- In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
- Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 2 grams
COCONUT SAUCE
This sweetened coconut milk is used as topping for Inangit (sticky rice).
Provided by lola
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.7 g, Fat 8.4 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 7.4 g, Sodium 11.3 mg, Sugar 21.3 g
COCONUT SAUCE
Provided by Laurent Gras
Categories Sauce Blender Chicken Ginger Herb Quick & Easy Coconut Lemongrass Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Bring stock, coconut milk, and chicken to a boil in a 1 1/2- to 2-quart saucepan, then reduce heat and simmer, uncovered, 45 minutes.
- Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Add lemongrass, ginger, and chile to coconut mixture and bring to a boil. Remove pan from heat and let stand, covered, 30 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids, then return to pan and bring to a boil. Season with salt. Blend sauce in a blender until frothy, about 30 seconds (use caution when blending hot liquids). Serve immediately.
COCONUT DESSERT SAUCE
Steps:
- In a small saucepan, whisk together the coconut milk, salt, sugar, and water. Place over medium heat and bring to a near-simmer, lowering the heat if the coconut milk spits or pops. Give the cornstarch mixture a good stir and add it to the sauce, mixing well. Cook, stirring, for about 30 seconds, or until the sauce thickens; then remove from the heat.
- Let the sauce cool, uncovered, to concentrate the flavors before serving. It will keep in a tightly closed container in the refrigerator for up to 3 days. If you are serving it warm, reheat gently over low heat.
SWEET COCONUT SAUCE
A great sauce for ice cream or cake. Add your favorite chocolate sauce and you have a real "Mounds" dessert!
Provided by Aroostook
Categories Sauces
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
- Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
- Stir in remaining ingredients.
- Serve warm.
- Bottle and refrigerate leftovers.
CHICKEN WITH COCONUT SAUCE
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.
- Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.
- Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
- Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.
PINEAPPLE-COCONUT SAUCE
Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.
Provided by josiekana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
- Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g
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