An amazing sauce with only four simple ingredients that will blow your dinner guests away. Serve it with
the amazing pork sausage and lychees dish or on anything else you desire.
¼ to ½ habanero chili, with seeds removed
1 13.5 ounce can coconut milk – I use Chef’s Choice brand
1 tablespoon vinegar
1 teaspoon sugar
Leave the chili in one or two big pieces so that you can strain it out when the cooking is done.
Just place the coconut milk and the chili in a saucepan over medium-low heat and cook for 15-20 minutes.
Stir often to prevent scalding. Your cooking time will vary based on your stove-top heat, the moisture content
of your brand of coconut milk and many other factors.
You may cook the coconut milk down until it is about half its volume. That is when it reaches a nice
medium sauce-like consistency. It will set a little firmer as it cools. If you would like more of a custard
consistency, keep cooking a bit more and then try whipping it after it cools.
The habanero is intense even after removing the searing hot seeds. Try ½ of a chili and reduce next time
if you get too much of a burn!
Strain out the chili and discard it and let the coconut milk cool. Add the vinegar and the sugar. Stir in and
serve either lukewarm or at room temperature.
Coconut Chili Sauce