Best Sweet Coconut Sauce Recipes

COCONUT SHRIMP WITH SWEET CHILI-LIME SAUCE

Steps:

• For sauce:
• Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
• For shrimp:
• Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
• Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
• Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.

COCONUT BEER SHRIMP WITH SWEET AND TANGY SAUCE

Steps:

• 1. Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
• 2. Blend well.
• 3. Dip the shrimp in beer batter and roll in coconut.
• 4. Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
• 5. The oil should be at least 1-1/2" deep.
• 6. Drop shrimp in a few at a time and fry until golden brown.
• 7. Remove and drain on paper towel.
• 8. SAUCE - Blend together dipping sauce ingredients.

HAWAIIAN COCONUT SHRIMP WITH SWEET AND SOUR SOY SAUCE

Steps:

• Mix flour, sea salt and pepper on a large plate.
• lightly beat egg whites in a medium bowl.
• spread coconut on another large plate.
• dip shrimp in flour then in egg whites.
• roll each shrimp in coconut until well covered.
• heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
• Soy Sauce:.
• Mix all ingredients and stir until sugar is dissolved.
• makes 1 cup.
• Serve shrimp with sweet and sour soy sauce.

ASPARAGUS COCONUT CRêPES WITH SWEET CHILLI SAUCE

Steps:

• To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
• Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
• Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.

SASSY SUGAR CINNAMON SWEET POTATO FRIES WITH CREAMY COCONUT MAPLE DIPPING SAUCE

Steps:

• Peel sweet potatoes; cut into 1/4x1/4-inch strips. In large bowl, beat eggs and milk with whisk. Add potato strips; stir to coat completely.
• In pie plate, place Bisquick mix and cornstarch. In small bowl, stir together sugar, salt and cinnamon. Add 2 tablespoons of the sugar-cinnamon mixture to the Bisquick mixture; stir until combined. Set aside remaining sugar-cinnamon mixture.
• Heat coconut oil in 10-inch skillet over medium heat.
• Remove sweet potatoes from egg mixture; coat with Bisquick mixture. Place 15 to 20 strips of coated sweet potatoes in hot oil; fry until golden brown. Remove potatoes from oil; place on plate lined with napkins or paper towels. Sprinkle fries with 1/2 tablespoon of the remaining sugar-cinnamon mixture. Fry remaining sweet potatoes until all sweet potatoes are fried, coating with sugar-cinnamon mixture as soon as they come out of the hot oil.
• Place yogurt in medium serving bowl. Drizzle with maple syrup. Serve hot fried sweet potatoes with dip.

SWEET COCONUT SAUCE

Steps:

• In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Bottle and refrigerate leftovers.

COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE

Steps:

• Wash and dry the shrimp on paper towels.
• Put cornstarch, egg whites and coconut into three separate bowls.
• Dip shrimp into the cornstarch.
• Shake off the excess.
• Dip into the egg white.
• Dip into the coconut, pressing into the shrimp.
• Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
• Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
• Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.

SWEET AND SPICY THAI CURRY AND COCONUT SAUCE

Steps:

• I like to use a hand blender at the start of this sauce to get everything blended well. Put all ingredients but the coconut in a food processor or use a hand blender until the sugar is completely dissolved. Add coconut at the end stirring in to keep flakes intact. If you are going to cook with this sauce add the sesame oil just before serving to get the best flavor from it.

CRUNCHY COCONUT SHRIMP WITH SWEET ORANGE MARMALADE SAUCE

Steps:

• DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside.
• SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F.
• In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings.
• Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done.
• Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels.
• NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.

COCONUT CHICKEN TENDERS WITH SWEET CHILI SAUCE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
• In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
• Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.

BIJI SALAK - STICKY RICE BALLS IN SWEET COCONUT SAUCE

Steps:

• take your rice flour and tapioca starch in a large bowl and make a well in the center.
• Add water and salt, and mix well.
• Then you will need to knead the dough until it can be rolled and shaped (dough should be moist).
• Roll 1/2 inch diameter balls with the dough.
• Cut diagonally 1 inch in length.
• Bring 8 cups of water to a boil, and drop in the rice balls, and allow water to come back to a boil.
• Simmer rice balls for 4 minutes, drain, and set aside.
• Make Palm Sugar Syrup.
• Take 150g palm sugar, 50g castor sugar and 1 cup water, and allow sugars to dissolve completely and cook down to thicken slightly; You will want to measure it out as it should make approximately 1 cup palm sugar syrup.
• Then make the sauce.
• Take 6 cups water, 2 cups coconut milk, 1 cup palm sugar syrup, and pinch of salt, and bring to a boil.
• Add your rice balls and simmer for approximately 20 minutes.
• Cool and serve at room temperature.
• Top with freshly grated coconut when serving.

COCONUT SHRIMP WITH GUAVA SWEET AND SOUR SAUCE

Steps:

• Pre-heat oil to 350 degrees in medium frying pan.
• In a medium, mixing bowl, combine coconut and panko.
• Dredge shrimp in flour, then in the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure proper breading.
• Fry shrimp until golden brown being sure not to burn. (The coconut contains a high sugar content, which may burn quickly.)
• In a separate saucepan, combine sugar, vinegar, and pineapple juice. Bring to a boil and allow sugar to incorporate into the sauce.
• Add guava concentrate and allow to boil.
• Mix the cornstarch and water to make a slurry. (You may use cornstarch slurry to thicken the sauce to the correct consistency. The sauce should be able to coat a spoon.)
• You may use the sauce as a dip or simply pour the sauce over the shrimp when ready to serve.

COCONUT SHRIMP WITH SWEET-AND-SOUR ORANGE SAUCE

Steps:

• TO PREPARE SHRIMP Place flour in a medium bowl. Whisk pancake mix, salt and 1 cup water in another medium bowl to form a smooth, thin batter. Place coconut in another bowl. Dredge 1 shrimp in flour, shaking off excess. Holding shrimp by tail, dip it in batter, allowing excess to drip off, then make a well in the coconut and drop in batter coated shrimp, covering it with coconut and pressing so that it adheres. Lay shrimp on a wire rack. Repeat with remaining shrimp, thinning batter as needed with a litte extra water. Freeze coated shrimp for at least 30 minutes before frying. TO MAKE SAUCE Mix marmalade, mustard and vinegar in a small bowl and set aside. TO FRY SHRIMP Heat oven to 200 degrees. Heat oil in an 8 quart pot to 350 degrees. Set a wire rack over a baking sheet. Fry shrimp in batches, making sure not to crowd pot & turning shrimp halfway through, until golden, about 2-3 minutes. Transfer to wire rack and keep first batches warm in oven while remaining shrimp are fried. Serve with sauce along side.

COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE

Steps:

• Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
• Prepare the shrimp, leaving the tails on.
• Mix the water with the eggs.
• Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
• Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
• Serve with the dipping sauce.

CARIBBEAN PRAWN AND SWEET POTATOES IN COCONUT SAUCE

Steps:

• In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
• Bring to the boil and simmer until the potato is almost tender.
• Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
• Add the sugar and lime juice, and season to taste.
• Serve sprinkled with the dessicated coconut.

COCONUT CHICKEN WITH SWEET CHILI DIPPING SAUCE RECIPE - (4.6/5)

Steps:

• Directions STEP 1: Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below. STEP 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut. STEP 3: Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles. STEP 4: While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next. STEP 5: After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through. STEP 6: When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro. STEP 1: Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below. STEP 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut. STEP 3: Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles. STEP 4: While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next. STEP 5: After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through. STEP 6: When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.

COCONUT BEER SHRIMP WITH SWEET & TANGY SAUCE RECIPE

Steps:

• For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce. For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.

SWEET POTATO WITH COCONUT PEANUT SAUCE

Steps:

• Heat the oil in a saucepan on medium heat.
• Fry the onion and garlic in the oil for a few minutes until the onion is sweated and soft and the garlic is fragrant but not burned.
• Add the curry powder and stir to combine.
• Add the peanut butter and stir until it begins to melt.
• Pour in the coconut milk and stir until well blended.
• A wire whisk can be helpful at this point to blend the sauce well.
• Add the cubes of sweet potatoes and the salt to the sauce in the pan and bring the mixture to a boil; reduce heat and simmer until the sweet potato is softened and pierces easily with the tip of a knife (about 10-15 minutes depending on size of chunks).

COCONUT RICE WITH SWEET CHILI SAUCE RECIPE - (4.9/5)

Steps:

• Pour the coconut milk into simmering water, add the chili sauce (you can add less if you don't want much of a "kick"- though chili sauce isn't super hot, anyway.) Bring the liquids to a boil, add the rice, cover the pot and cook on low for about 20 minutes. After that, let it sit for about 10 minutes, and fluff with a fork.

TAIWAN SWEET BANANAS IN COCONUT MILK & SAUCE

Steps:

• In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar.
• Simmer, turning bananas gently. Cook 15 minutes.
• Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following:
• Taiwan Sweet Sauce.
• 2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.