"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, May 10, 2010

White Chocolate Coconut Sauce

By The Canadian Living Test Kitchen
This creamy sauce is fantastic over any tropical fruit or tropical fruit sorbet.

Servings: 2 cups (500 mL)

2/3 cup (150 mL) whipping cream
8 oz (250 g) white chocolate, chopped
1/2 cup (125 mL) coconut milk
1/4 tsp (1 mL) coconut extract
In saucepan, bring cream to boil.

Place chocolate in heatproof bowl; pour in cream and stir until smooth. Let cool to room temperature.

Stir in coconut milk and coconut extract. Let cool. (Make-ahead: Refrigerate in sealable decorative jar or airtight container for up to 3 days.)
Canadian Living Magazine: December 2006

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