Sweetened Coconut Milk for Vietnamese Desserts (Nuoc Cot Dua An Che)
Vietnamese desserts are often topped with a rich, sweet coconut sauce. Here’s how to make this sauce that perfectly complements a variety of Vietnamese pudding desserts (Chè).
- Prep time
- 3 min
- Cook time
- 9 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 13.5 oz can coconut milk
- 1/8 teaspoon salt
- 3 whole pandan leaves
- 1 tablespoon tapioca starch
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract (optional)
Instructions
- 1
In a small, heavy-bottom saucepan, whisk together the coconut milk and salt. Use one pandan leaf to wrap the other two in a bundle then add the pandan leaves into the sauce pan. Simmer over medium-low heat until it starts to bubble (about 4 minutes).
- 2
Fill the empty coconut milk can halfway with water. Add tapioca starch and whisk until fully dissolved. Pour this mixture into the saucepan and heat for 2 minutes. Keep the heat low and stir occasionally to prevent burning.
- 3
Once the mixture starts to thicken and starts to bubble again, add sugar, and vanilla extract (optional). Continue to cook on low for another 2 minutes, or until the sauce thickens to your desired consistency, then remove from heat. Remove and discard the pandan leaves.
- 4
Allow the sauce to cool slightly before serving. This coconut sauce will keep at room temperature for a day, or about 3 days in the fridge.