Cocochamel
truly, a subtle sauce, a heavenly delight with a minty touch from caraway seeds. It tastes simply divine! You can use it as a sauce for pasta, on gnocchi, with gratin or lasagna, and even as a dip with crackers. Try it for yourself and enjoy.
More about coconut
In a saucepan over low heat, add coconut butter, fresh grated nutmeg, and caraway powder with a pinch of salt, and sauté for one minute.
Gradually add the sifted rice starch while continuously stirring until the mixture turns slightly brown and the starch starts to clump.
Incorporate the coconut milk cream, additional salt, and black pepper, whisking continuously until the sauce becomes creamier and the starch fully thickens the milk.
Once thickened, pour the sauce over pasta, gnocchi, or a vegetable gratin, then bake for a few minutes until the top is lightly browned.
Allow the sauce to stand briefly, noting that it will thicken further, which may affect its pourability.
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