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Coconut Caramel Sauce

Emily Luchetti, Chief Pastry Officer for Big Night Restaurant Group

3/4 cup The Perfect Purée Coconut Puree, thawed
4 cups sugar
1 1/2 cups water
Method:
1. Make caramel by heating sugar and one cup of the water in a saucepan.
2. When amber color, remove from heat and carefully stir in remaining water and coconut puree.