How To Make Vietnamese Sweet Coconut Sauce (Nước Cốt Dừa)
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Vietnamese
How To Make Vietnamese Sweet Coconut Sauce (Nước Cốt Dừa)
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Nước Cốt Dừa is the creamy, sweet coconut sauce that elevates Vietnamese desserts. Made by gently simmering coconut milk with sugar, a pinch of salt for balance, and a touch of starch to thicken, it’s the secret to the rich, velvety finish in many beloved treats.
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Ingredients
For a Small Can of Coconut Milk
- 1 small can coconut milk (full fat) (160ml/5.4 fl oz)
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp tapioca starch/cornstarch (for the slurry)
- 1 tbsp water (for the slurry)
- Pandan leaves (optional)
For a Large Can of Coconut Milk
- 1 big can coconut milk (full fat) (400ml/13.5 fl oz)
- 2½ tbsp granulated sugar
- ½ tsp salt
- 2 tbsp tapioca starch/cornstarch (for the slurry)
- 2 tbsp water (for the slurry)
- Pandan leaves
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Instructions
- In a pot, heat the coconut milk with the sugar, salt, and pandan leaves, stirring until fully combined.
- Gradually add the tapioca starch slurry, stirring continuously over medium-low heat until the sauce thickens and begins to simmer.
- Remove the pot from the heat. Your coconut milk sauce is ready to serve!
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