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Coconut Cream Sauce
Carolina Gomez

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Sauce / Condiment
Cuisine: Asian Fusion
Calories: 90
Ingredients Equipment Method Notes

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

Equipment

  • Saucepan
  • Wooden spoon or whisk
  • Knife & cutting board
  • measuring cups/spoons

Method
 

  1. Heat oil in a saucepan over medium heat.
  2. Add garlic and ginger, sauté until fragrant (about 1 minute).
  3. Pour in coconut milk and coconut cream, stirring well.
  4. Add soy sauce, lime juice, chili flakes, salt, and pepper.
  5. Simmer for 5–7 minutes until sauce thickens slightly.
  6. Taste and adjust seasonings.
  7. 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