Cocochamel truly, a subtle sauce, a heavenly delight in combination with a minty flavour of caraway seeds, you will go simply mmmm!. You can use it as a sauce for pasta, on gnocchi, on gratin and lasagna and even use it as a dip with crackers. Try it and judge for yourself and enjoy.
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Cocochamel
Ingredients
- Cocochamel sauce
- 1 tbsp Coconut butter
- ½ tsp fresh grated nutmeg
- 1 tsp caraway powder
- 1 1/2 tbsp sifted rice starch.
- 1 cup coconut milk cream
- 1 tsp salt
- ½ tsp black pepper
Instructions
In a saucepan over low heat add coconut butter and sauté nutmeg and caraway (kummel) powder salt for one minute.
Add flour a little at a time, continuously stirring the mixture until it turns slightly brown; you will see the flour will clump up.
Add coconut milk cream, salt, and pepper and whisk continuously until the sauce becomes creamier as the flour begins to homogenize and thicken with the milk.
Once it’s nice and thick, pour over the pasta, gnocchi, or vegetable gratin and bake it in the oven for a few minutes to grill until slightly brown on the top.
If you let it stand, it will get thicker, and then it will be difficult to pour the sauce depending on the quantity of tapioca or rice starch you use.
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