Jamaican Coconut Sauce

This sauce may be served hot or cold with ice-cream, fruit or cream desserts. If you do not want to use the sauce immediately, it may be stored in ajar in the refrigerator for up to three days.

2 oz.

½ cup butter

6 oz. soft brown sugar

4 fl. oz. milk

8 marshmallows, halved

2 oz. dessicated coconut

4 oz. slivered almonds

1 tablespoon rum

In a medium-sized saucepan, melt the butter over moderate heat. Add the sugar and stir until it dissolves. Cook the mix- ture for 2 minutes, stirring constantly.

Remove the pan from the heat and stir in the milk. Return the pan to the heat, add the marshmallows and stir until they have completely dissolved. Bring the sauce to the boil and simmer for 4 minutes or until the sauce has reduced slightly in quantity.

Remove the pan from the heat and stir in the dessicated coconut, almonds and rum. The sauce is now ready to serve.

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