Cocoanut Sauce

Name: Cocoanut Sauce
Ingredients: 1 cup Fresh coconut meat, white part only (Finely grated. Avoid the brown skin.); 0.5 cup Water (Just enough to boil the coconut); 1 cup White sugar (Adjust to taste, but original calls for equal quantity to coconut); 1 large Egg yolk (Optional: Use either egg yolk OR cream); 1 tbsp Heavy cream (Optional: Use either cream OR egg yolk); 1 tsp Lemon juice (Freshly squeezed)

A sweet, rich Anglo-Indian dessert sauce made from finely grated fresh coconut simmered until tender, sweetened with sugar, and enriched with cream or egg yolk. Ideally served with puddings or sweet rice dishes.

Ingredients

1 cup Fresh coconut meat, white part only (Finely grated. Avoid the brown skin.)
0.5 cup Water (Just enough to boil the coconut)
1 cup White sugar (Adjust to taste, but original calls for equal quantity to coconut)
1 large Egg yolk (Optional: Use either egg yolk OR cream)
1 tbsp Heavy cream (Optional: Use either cream OR egg yolk)
1 tsp Lemon juice (Freshly squeezed)

Instructions

1Grate the white meat of the coconut very finely. Ensure no brown skin is included.
2Place the grated coconut in a saucepan with the water. Bring to a boil and simmer gently until the coconut is tender and most of the water has been absorbed or evaporated.
3Add the sugar to the tender coconut. Stir continuously over low heat until the sugar is completely dissolved and the mixture thickens slightly.
4Remove the pan from the heat. If using cream, stir it in now. If using an egg yolk, temper it by mixing a small spoonful of the hot coconut mixture into the yolk in a separate bowl, then stir the warmed yolk back into the main pot. Finally, stir in the lemon juice.