Nước cốt dừa (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 Nước Cốt Dừa
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.
Making Nước Cốt Dừa With Simple Tools
Below is the list of essential kitchen tools to make Vietnamese coconut milk sauce.
Ingredients Of Creamy Nước Cốt Dừa
Next, let’s prepare the below ingredient to make nước cốt dừa at home!
Cooking Delicious Nước Cốt Dừa From Scratch
There are only 2 steps to make nước cốt dừa recipe.
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 For Making Nước Cốt Dừa
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.
- Chè bắp (sweet corn pudding): A dessert made from sweet corn kernels, sugar, and coconut milk, chè bắp is the perfect dish to enjoy with a drizzle of nước cốt dừa, enhancing the creamy sweetness of this comforting treat.
- Chè chuối (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 nước cốt dừa for an extra touch of indulgence.
- Chè Thái (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 nước cốt dừa elevates the dessert’s creaminess and adds depth to the overall taste.
- Chè Bánh Lọt (cendol sweet soup): A popular Southeast Asian dessert, chè bánh lọt features tender, worm-like rice flour jelly swimming in a fragrant, sweet nước cốt dừa.
- Chè Sương Sáo Hột É (grass jelly with basil seeds): Nước cốt dừa makes it the perfect and balanced 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 nước cốt dừa.
Storage Methods For Your Coconut Milk Sauce
To keep nước cốt dừa 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.
Never A Boring Dessert With Nước Cốt Dừa
That’s everything you need to learn about the preparation of the creamy, fragrant, and utterly delightful nước cốt dừa 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!
Nước Cốt Dừa Recipe (Vietnamese Coconut Milk)
Equipment
- Saucepan
- Wooden Spoon
Ingredients
- 13.5 fluid ounces coconut milk
- 7 tablespoons unsweetened fresh milk
- 5 tablespoons water
- 0.7 ounces 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. Serve with other desserts.
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
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
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.