1/2 Cup     Sugar

4                Yolks

1 Cup        Coconut Milk

2 Tbsp       Rum

.5-1            Vanilla Bean

TT             Mint Leaves (optional)


1. Slice open Vanilla Bean lengthwise with a paring knife and scrape out seeds either with spoon or back of pairing knife. If Vanilla Bean is not available you may try using a couple of drops of vanilla extract but it really is so much better with the vanilla bean.


2. In an appropriately sized sauce pan mix Sugar, Yolks, Coconut Milk and Vanilla seeds and pod together with wooden spoon.


3. Turn on medium to medium high heat and allow sauce to reach a nape consistency over a light simmer...this should take somewhere around 10 minutes or so.


4. Be careful not to let the mixture boil or even reach a hard simmer cause it may cook the eggs, especially early on, resulting in coagulation (in other words, you’ll have scrambled eggs in your dipping sauce).


5. Remove from heat, stir in rum and allow to cool for 10 minutes.


6. Strain, preferably through a chinois or fine meshed sieve and reserve for no more then 2 days in refrigerator. Best used within 24 hours.


7. If the sauce is too thick you may thin with additional coconut milk or rum.


      .:If you are using the optional mint leaves fold them in half, fold in half again and if big enough, fold in half again. Bruise them by placing them in the hard part of the palm of your hand and rub hard with thumb. This breaks up the leaves and wakes up the flavor. Rip them into shreds and mix into sauce about a minute before removing from heat:.



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