Coconut Cream Sauce
A silky, rich Coconut Cream Sauce made with coconut milk, garlic, and spices. Perfect for curries, seafood, chicken, or as a vegan-friendly sauce base.
Equipment
- Saucepan
- Wooden spoon or whisk
- Knife & cutting board
- measuring cups/spoons
Ingredients
- 1 cup coconut milk full fat for creaminess
- 2 tbsp coconut cream optional, for extra richness
- 1 tbsp olive oil or coconut oil
- 2 garlic cloves minced
- 1 tbsp soy sauce or fish sauce for non-vegan option
- 1 tbsp lime juice
- 1 tsp ginger grated
- ½ tsp chili flakes optional, for heat
- Salt and black pepper to taste
- Fresh cilantro optional, for garnish
Instructions
- Heat oil in a saucepan over medium heat.
- Add garlic and ginger, sauté until fragrant (about 1 minute).
- Pour in coconut milk and coconut cream, stirring well.
- Add soy sauce, lime juice, chili flakes, salt, and pepper.
- Simmer for 5–7 minutes until sauce thickens slightly.
- Taste and adjust seasonings.
- Garnish with fresh cilantro if desired and serve warm.
Notes
Nutrition Facts (per 2 tbsp, approx.):
• Calories: 90
• Protein: 1g
• Carbohydrates: 2g
• Fat: 9g
• Saturated Fat: 8g
• Cholesterol: 0mg
• Sodium: 100mg
• Fiber: 0g
• Sugar: 1g