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Drinks and Coctails Recipes

  Added: Jul 12, 2006  •  Visited (768)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Coconut - Cream Sauce
(Coquimol)
What You Need:
  • ¾ cup sugar
  • 1 cup water
  • 2 cups coconut cream, made from 2 cups coarsely chopped fresh coconut and 2 cups hot light cream
  • 6 egg yolks
  • 2 tablespoons light rum
  • 1 teaspoon vanilla extract

  • How To Cook:
    1. Combine the sugar and water in a 2- to 3-quart enameled or stainless-steel saucepan, and bring to a boil over moderate heat, stirring only until the sugar dissolves.

    2. Increase the heat and cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 230°F on a candy thermometer or until a small spoonful of the syrup dropped into a dish of cold water immediately forms a soft ball.

    3. Remove the pan from the heat and, stirring constantly; pour in the coconut cream in a thin, slow stream.

    4. With a wire whisk or a rotary or electric beater, beat the egg yolks until they are well blended.

    5. Stir about ¼ cup of the hot syrup mixture into the yolks, and then, with a whisk or spoon, beat the mixture gradually into the remaining syrup.

    6. Return the pan to low heat and stir for 4 or 5 minutes, until the sauce has the consistency of heavy cream.

    7. Off the heat, stir in the rum and vanilla. Cover tightly and refrigerate the sauce for at least 2 hours, or until it is thoroughly chilled.

    8. Coquimol can be used instead of whipped cream as a dessert sauce, or with such dishes as gateau de patate or guava pie.

    To Make: about 2 cups
    This recipe is also available in:
    Cuisine » Americas » Cuba
    Main Ingredient » Fruits » Coconut
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Dairy » Cream
    Dish » Sauces & Condiments



     




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