Name: Delicious And Creamy Homemade Vietnamese Coconut Milk
Cook time: 4 min
Total time: 4 min
Ingredients: 13.5 fluid ounces (400 milliliters) coconut milk; 7 tablespoons (100 milliliters) unsweetened fresh milk; 5 tablespoons (75 milliliters) water; 0.7 ounces (20 grams) pandan leaves; 1 teaspoon salt; 3 teaspoons sweetened condensed milk; 3 teaspoons cornstarch

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Vietnamese coconut milk sauce is a sumptuous and creamy delight that plays a crucial role in many delectable desserts in Vietnam. With its mellow sweetness and rich texture, it effortlessly elevates your sweet treats, promising a mouthwatering experience with each bite.

Intrigued? Let this post guide you through the process of making the perfect Vietnamese coconut milk sauce and impress your loved ones with fantastic desserts. Your gastronomic journey into the heart of Vietnam awaits!

Homemade Vietnamese Coconut Milk Sauce

In this context, it specifically refers to the sweetened, cooked sauce. This condiment is an essential ingredient in various Vietnamese sweet treats, lending a unique, subtle sweetness and satisfying mouthfeel.

This delightful concoction is made from a blend of coconut milk, sweetened condensed milk, pandan leaves for extra aroma, and a little cornstarch. To prepare the Vietnamese coconut milk sauce, simply simmer all the ingredients, allowing the flavors to meld and the sauce to thicken.

Tools

Wooden spoon: This utensil is used for stirring the sauce during cooking, ensuring an even distribution of ingredients and heat while preventing the sauce from sticking to the saucepan.
Saucepan: A saucepan is necessary for heating the ingredients, allowing the flavors to meld and the sauce to thicken as it simmers.

Ingredients

Coconut milk: The primary ingredient, coconut milk, provides a rich, creamy base with a distinct, sweet coconut flavor.
Unsweetened fresh milk: This ingredient adds creaminess and body to the sauce, creating a smoother texture.
Water: Used to adjust the consistency of the sauce, allowing you to make it thinner or thicker according to your preference.
Pandan leaves: These aromatic leaves impart a subtle, fragrant flavor to the sauce, enhancing its overall taste. It’s best to tie the leaves into a knot for easy removal.
Salt: A pinch of salt helps to amplify the flavors in the sauce, providing a balance between sweet and savory.
Sweetened condensed milk: This ingredient adds sweetness to the sauce while contributing to its velvety texture.
Cornstarch: As a thickening agent, cornstarch gives the sauce its desired consistency and helps it adhere to the food it is served with.

Directions

Step 1: Wash The Pandan Leaves

Wash the pandan leaves thoroughly to remove all the dirt. If you use frozen pandan leaves that have already been cleaned, feel free to skip this step.

Step 2: Cook The Coconut Milk Sauce

Mix the cornstarch with 5 tablespoons of water to make a slurry.

Put the saucepan on the stove and add the coconut milk. Then, add the fresh milk, pandan leaves, sweetened condensed milk, and 1 teaspoon of salt. Stir well.

Bring the sauce to a boil over low heat and add the cornstarch slurry. Cook the sauce for 3 to 4 minutes over low heat, then turn off the heat.

And there you have it, a tasty coconut milk sauce to enjoy with many Vietnamese and Asian desserts!

Tips And Tricks

Avoid cooking the sauce over high heat or for too long. Otherwise, it will turn brown, lose flavor, and the consistency will be too thick.
The ingredients used in this recipe will yield a balanced coconut sauce that’s not too sweet. If you prefer a fattier or sweeter sauce, you can add more coconut milk or sweetened condensed milk.

Vietnamese Desserts To Serve With Coconut Milk Sauce

Now that your coconut milk sauce is ready, check out the following desserts that make a perfect pairing with it. Each option offers a unique flavor profile, making for an unforgettable gastronomic experience.

Vietnamese Che Bap (sweet corn pudding): A dessert made from sweet corn kernels, sugar, and coconut milk, Che Bap is the perfect dish to enjoy with a drizzle of coconut milk sauce, enhancing the creamy sweetness of this comforting treat.
Che Chuoi (banana, coconut, and tapioca dessert): This cozy dessert features tender bananas, chewy tapioca pearls, and rich coconut milk, all melding together to create a symphony of flavors. Serve with Vietnamese coconut milk sauce for an extra touch of indulgence.
Che Thai (Vietnamese fruit cocktail): A colorful, refreshing dessert that showcases a medley of fresh fruits, chewy jelly cubes, and silky coconut milk. Adding a splash of coconut milk sauce elevates the dessert’s creaminess and adds depth to the overall taste.
Che Banh Lot (cendol sweet soup): A popular Southeast Asian dessert, Che Banh Lot features tender, worm-like rice flour jelly swimming in a fragrant, sweet coconut milk soup.
Che Suong Sao Hot E (grass jelly with basil seeds): The perfect sweet treat for hot summer days. The basil seeds add a unique texture and make this snack/dessert more health-giving.
Fresh fruits: Enhance the natural sweetness and vibrant colors of tropical fruits, like mango, dragon fruits, or jackfruit, by serving them with a generous pour of coconut milk sauce.

Storage Methods For Your Vietnamese Coconut Milk Sauce

To keep the sauce in optimal condition, transfer it to an airtight container, ensuring the lid is tightly sealed to prevent exposure to air or moisture. Next, put the container in the refrigerator, where the cool temperature will help preserve the sauce’s flavor and consistency.

Generally, the sauce can be stored for up to 5 days in the refrigerator. When you’re about to serve the sauce, give it a gentle stir and enjoy its rich, velvety goodness in your favorite dishes. If you keep the sauce at room temperature, you should consume it within a day.

FAQs

Learn more about coconut milk sauce through these frequently asked questions. Knowledge is power, especially in cooking!

Traditional Vietnamese coconut milk sauce contains sweetened condensed milk, which is a dairy product. To make a vegan version, substitute the sweetened condensed milk with a plant-based alternative like coconut condensed milk.

While you can use coconut cream to make Vietnamese coconut milk sauce, it will result in a richer and thicker sauce. You might hold to change the amount of cornstarch accordingly.

Yes, canned coconut milk works well for making Vietnamese coconut milk sauce. Be sure to choose high-quality, full-fat coconut milk for the best results.

Vietnamese coconut milk sauce is a sweetened, cooked sauce made with specific ingredients like sweetened condensed milk, cornstarch, and pandan leaves, while regular coconut milk is extracted from grated and does not contain added sweeteners or thickeners.

Never A Boring Dessert With Vietnamese Coconut Milk Sauce

That’s everything you need to learn about the preparation of the creamy, fragrant, and utterly delightful Vietnamese coconut sauce that’s bound to add a delicious touch to many desserts. Now it’s your turn to create this sweet magic in your kitchen!

Do share your experiences, tips, or any twists you added to the recipe in the comments below. If you’ve found this guide helpful, show the recipe some love by liking and sharing this post with your fellow food enthusiasts. Happy cooking!

Delicious And Creamy Homemade Vietnamese Coconut Milk

Vietnamese coconut milk sauce is a creamy concoction that’s perfect for enhancing many delightful desserts. It’s a must-have for fans of Vietnamese sweet treats.

5 from 2 votes

Print Pin Rate

Course: Condiment

Cuisine: Vietnamese

Cook Time: 4

Total Time: 4

Servings: servings

Calories: 153kcal

Ingredients

▢ 13.5 fluid ounces (400 milliliters) coconut milk
▢ 7 tablespoons (100 milliliters) unsweetened fresh milk
▢ 5 tablespoons (75 milliliters) water
▢ 0.7 ounces (20 grams) pandan leaves
▢ 1 teaspoon salt
▢ 3 teaspoons sweetened condensed milk
▢ 3 teaspoons cornstarch

Instructions

Wash the pandan leaves thoroughly to remove all the dirt.
If you use frozen pandan leaves that have already been cleaned, feel free to skip this step.
Mix the cornstarch with 5 tablespoons of water to make a slurry.
Put the saucepan on the stove and add the coconut milk in
Then, add the fresh milk, pandan leaves, sweetened condensed milk, and salt. Stir well.
Bring the sauce to a boil over low heat and add the cornstarch slurry.
Cook the sauce for 3 to 4 minutes over low heat, then turn off the heat.

Video

Notes

The total time is for making approximately 6 servings, depending on the dessert you’re cooking.
Avoid cooking the sauce over high heat or for too long. Otherwise, it will turn brown, lose flavor, and the consistency will be too thick.
The ingredients used in this recipe will yield a balanced coconut sauce that’s not too sweet. If you prefer a fattier or sweeter sauce, you can add more coconut milk or sweetened condensed milk.

Nutrition

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

Program: Diploma in Culinary Arts
Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

Program: Bartender
Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.