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Toasted Coconut Sauce Recipe
|Grated unsweetened coconut||1⁄2 Cup (8 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Coconut flavoring||1⁄2 Teaspoon|
|Aspartame sweetener||1⁄2 Teaspoon (3 Envelope)|
Serving size: Complete recipe
Calories 276 Calories from Fat 116
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 12.2 g61%
Trans Fat 0 g
Cholesterol 4.6 mg
Sodium 139.5 mg5.8%
Total Carbohydrates 29 g9.7%
Dietary Fiber 3.7 g14.8%
Sugars 15.5 g
Protein 9 g18.5%
Vitamin A 0.3% Vitamin C 6.1%
Calcium 29.1% Iron 6.2%
*Based on a 2000 Calorie diet
Cook and stir until all the coconut is a dark tan.
Combine milk and cornstarch in a measuring cup or bowl.
Stir to dissolve cornstarch, Pour into toasted coconut.
Continue cooking over medium heat until mixture just begins to thicken.
Pour mixture through a fine sieve into a bowl to remove coconut.
Return coconut liquid to the saucepan.
Cook and stir until mixture is thickened to a light syrup.
Remove from heat.
Stir in vanilla and coconut flavoring.
Cool until pan can comfortably be placed in the palm of your hand.
Stir in aspartame sweetener.