Forktionary

Balsamic Coconut Milk Sauce Recipe

Experience the magic of Belizean cuisine with this unique Balsamic Coconut Milk Sauce, inspired by Chef Rob Pronk of the Hopkins Hotel. As featured in 'Flavors of Belize,' this recipe expertly blends the tangy depth of aged balsamic vinegar with the creamy richness of coconut milk. Elevate your steamed vegetables (zucchini, cauliflower, broccoli), leftover brown rice, beef tenderloin, or fish with this unexpected yet incredibly delicious sauce. The sweet and savory notes create a symphony of flavor that will tantalize your taste buds. Use a good quality, aged balsamic vinegar for the best results!

Prep Time 5 mins
Cook Time 10 mins
Calories 1476.2 kcal
Protein 9g
Rating 4.0 (3 Reviews)
Balsamic Coconut Milk Sauce 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balsamic Coconut Milk Sauce

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How to Make Balsamic Coconut Milk Sauce

  1. In a small saucepan, combine 1/2 cup aged balsamic vinegar and 2 tablespoons of sugar.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally.
  3. Reduce the heat to low and continue to simmer, stirring frequently, until the balsamic has reduced by half and thickened slightly (about 5-7 minutes). The sugar should be fully dissolved.
  4. Stir in 1/2 cup full-fat coconut milk.
  5. Bring the sauce almost to a gentle simmer, stirring constantly.
  6. Reduce heat to the lowest setting and simmer for 2-3 minutes, allowing the flavors to meld.
  7. Remove from heat and season generously with sea salt and freshly cracked black pepper to taste.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

963g

Fat

229g

Carbs

83g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Sauces Condiments Etc Caribbean Easy Central American Vegan Vegetarian Dietary Low Sodium Low In Something 3 Steps Or Less