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Balsamic- Coconut Milk Sauce

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Ingredients

Adjust Servings:
1/2 cup aged balsamic vinegar
2 tablespoons sugar (used demerara)
1/2 cup coconut milk
salt, to taste
fresh cracked black pepper, to taste

Nutritional information

1476.2
Calories
434 g
Calories From Fat
48.3 g
Total Fat
45.8 g
Saturated Fat
0 mg
Cholesterol
165.7 mg
Sodium
251.3g
Carbs
0.6 g
Dietary Fiber
240.9 g
Sugars
4.7 g
Protein
266 g
Serving Size

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Balsamic- Coconut Milk Sauce

Features:
    Cuisine:

    I loved the balsamic vinegar, and thought I want more of that flavor, so maybe a little less of the coconut milk. This was so good with rice and beans, really woke up the flavors. Thanks!

    • 30 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Balsamic-Coconut Milk Sauce,Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook ‘Flavors of Belize’. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.,I loved the balsamic vinegar, and thought I want more of that flavor, so maybe a little less of the coconut milk. This was so good with rice and beans, really woke up the flavors. Thanks!,this would be good on pork .it has a nice flavor


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    Steps

    1
    Done

    Place the Balsamic Vinegar and Sugar in a Sauce Pan. Bring Almost to the Boil Then Reduce to Low-Medium Heat. Reduce to Half Until the Vinegar Has Started to Thicken and All the Sugar Has Dissolved.

    2
    Done

    Stir in the Coconut Milk and Bring Almost to the Boil. Reduce Heat to Simmer; Cook 2-3 Minutes.

    3
    Done

    Season With Salt and Cracked Black Pepper to Taste.

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