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Toasted Coconut Sauce

Diabetic.Foodie's picture
  Grated unsweetened coconut 1⁄2 Cup (8 tbs)
  Skim milk 1 Cup (16 tbs)
  Cornstarch 2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Coconut flavoring 1⁄2 Teaspoon
  Aspartame sweetener 1⁄2 Teaspoon (3 Envelope)

Place coconut in a small nonstick saucepan over medium heat.
Cook and stir until all the coconut is a dark tan.
Combine milk and cornstarch in a measuring cup or bowl.
Stir to dissolve cornstarch, Pour into toasted coconut.
Continue cooking over medium heat until mixture just begins to thicken.
Pour mixture through a fine sieve into a bowl to remove coconut.
Return coconut liquid to the saucepan.
Cook and stir until mixture is thickened to a light syrup.
Remove from heat.
Stir in vanilla and coconut flavoring.
Cool until pan can comfortably be placed in the palm of your hand.
Stir in aspartame sweetener.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 276 Calories from Fat 116

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 12.2 g61%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 139.5 mg5.8%

Total Carbohydrates 29 g9.7%

Dietary Fiber 3.7 g14.8%

Sugars 15.5 g

Protein 9 g18.5%

Vitamin A 0.3% Vitamin C 6.1%

Calcium 29.1% Iron 6.2%

*Based on a 2000 Calorie diet


Toasted Coconut Sauce Recipe