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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.

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Toasted Coconut Sauce Recipe