Brown Sugar Coconut Sauce

    25 minutes

    This sweetened coconut milk is used as topping for Inangit (sticky rice). It's also good as a sauce for ice cream.

    7 people made this

    Serves: 10 

    • 1 (400ml) tin coconut milk
    • 1 cup (155g) brown sugar

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    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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    Reviews in English (6)


    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.  -  06 Apr 2011  (Review from Allrecipes USA and Canada)


    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!!  -  01 Sep 2010  (Review from Allrecipes USA and Canada)


    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 which is a little strange for coconut sauce. If that does not taste good I will go back to the brown. All of the sweetness takes away from the coconut flavor.  -  15 Feb 2012  (Review from Allrecipes USA and Canada)