Coconut Sauce

Made  times
lola 31

"This sweetened coconut milk is used as topping for Inangit (sticky rice)."
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25 m servings 161 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.


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Very good, but next time I will try only using half the brown sugar and adding more if I need it. Using a full cup over powered the coconut taste.

This sauce is really good. I actually served it with chicken breaded in pecan meal and it was delicious. Really sweet, so a little goes a long way. Will make again!!

This is a good start but it is way too sweet. I will use half the sugar next time and may even go to a white sugar. I think half the brown sugar would be fine but it also turns the sauce brown...

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