1. Add the coconut cream, coconut milk, Vin Santo, raw honey, vanilla powder, and rose water to a medium saucepan. Use a whisk to combine the ingredients. Bring the mixture to a gentle boil over medium heat. Once the mixture begins to boil, turn down the heat and continue to simmer for five minutes. 00:58
2. Remove the saucepan from the stove and let the mixture cool for approximately 15 minutes before putting it in the refrigerator where it will further condense. Refrigerate the sauce for at least one hour, though overnight is preferred. 03:05
What You'll Need
- Medium saucepan
- Storage container or pitcher
- Coconut cream (1 can)
- Coconut milk from the carton (3/4 cup)
- Vin Santo (3 tablespoons)
- Raw honey (2 to 3 tablespoons)
- Rose water (1 tablespoon)
- Vanilla powder (1/4 teaspoon) or vanilla extract (1 teaspoon)
Canned coconut milk is thicker than the version that comes from the carton. For this recipe, Chef Elana recommends using the milk from the carton rather than the kind from a can.
Coconut cream and coconut milk are not the same. Coconut cream is thicker than coconut milk and is made by simmering four parts shredded coconut meat with one part of water. Coconut milk is made by simmering equal parts shredded coconut meat and water. The thick paste that is often found at the top of a can of coconut milk is also considered coconut cream.
Chef Elana uses vanilla powder in this tutorial. Unlike vanilla extract, which is made by soaking the vanilla bean in an alcoholic medium in order to extract the flavor, vanilla powder is made by grinding the actual bean. Vanilla powder gives recipes the small black spots characteristic of high-quality vanilla flavoring and can be found online or in specialty markets.
Rose water is a by-product of the perfume making process and is created by steam distilling the crushed petals of roses. Rose water is commonly used in Middle Eastern desserts, and available online or in speciality markets.
Vin Santo is an Italian dessert wine made from Chianti grapes. It possesses notes of honey, cream, nuts, and raisins, and is often served with cookies or used in dessert recipes.
Chef Elana uses this sauce to top her Challah Bread Pudding. To learn how to prepare recipe, visit her "Challah Bread Pudding" tutorial located at the bottom of the page.