Pineapple-coconut sauce

Pineapple-coconut sauce

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  • 15 minutes, plus chilling time
  • 6 minutes


  • 1/3 cup sugar
  • 5 egg yolks
  • 3/4 cup coconut milk
  • 3/4 cup pureed pineapple
  • 2 T dark rum

Cooking Instructions

In a bowl, whisk the sugar together with 5 egg yolks. Add coconut milk and pureed pineapple and continue to whisk.

Pour into a saucepan, stirring occasionally for about 6 minutes until custard starts to thicken. Be sure not to boil!

Strain the custard through a sieve; add dark rum and chill.

Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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