Heat 4 tablespoons of water, dissolve the sugar and cook
until it becomes caramel. Now add the coconut milk, heat until the caramel
has dissolved (this may take a few minutes), then boil on a high fire
until it is thick enough for sauce.
Serve over tropical
fruit,
chocolate ice cream,
pear cake or
pineapple cake. No, don't eat it straight from the saucepan!
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Break the chocolate in pieces, put
in a bowl together with the butter and 4 tbsp cream, and heat in the
microwave for one minute; stir well, and if necessary, reheat half a
minute And stir again. Add the rest of the ingredients. If you
have no microwave, heat butter, cream and chocolate over a very low
fire until dissolved , put off the heat and add the liqueur.
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