Coconut rum Sauce
This sauce is ideal for serving along with seafood appetizers.
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1 cup cocon cream
1 cup milk
4 egg yolks
3 tablespoons white Rum
1 teaspoon vanilla
In a medium saucepan, bring coconut cream and milk to a boil.
In a bowl, lightly beat the egg yolks while gradually adding the hot milk mixture.
Pour back the mixture in the saucepan and simmer. Stir constantly until thicken and that it covers diped spoon evenly, approximately 3 minutes. Pour in a large bowl and cool. Add white Rum and vanilla.
Serve with seafood as apetizers.