Balsamic Coconut Milk Sauce Recipes

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BALSAMIC-COCONUT MILK SAUCE



Balsamic-Coconut Milk Sauce image

Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.

Provided by COOKGIRl

Categories     Sauces

Time 10m

Yield 1/2 cup

Number Of Ingredients 5

1/2 cup aged balsamic vinegar
2 tablespoons sugar (I used demerara)
1/2 cup coconut milk
salt, to taste
fresh cracked black pepper, to taste

Steps:

  • Place the balsamic vinegar and sugar in a sauce pan. Bring almost to the boil then reduce to low-medium heat. Reduce to half until the vinegar has started to thicken and all the sugar has dissolved.
  • Stir in the coconut milk and bring almost to the boil. Reduce heat to simmer; cook 2-3 minutes.
  • Season with salt and cracked black pepper to taste.

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