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From time immemorial, our ancestors have used coconut water extracted from coconut fruits to cook into coconut caramel sauce, also known as coconut browning sauce, to add a rich flavor to dishes.

Administrator

2 May, 2024

Ingredients:

Coconut water

How to Make Caramel Sauce:

Step 1: Cook the coconut water immediately after removing it from the coconut. If stored for an extended period, it will sour, and the caramel sauce will not be as flavorful.

Strain the coconut water to remove sediment and coconut fiber.

Step 2: Pour the coconut water into a pan or pot and bring it to a boil. As the coconut water reduces, more can be added and the boiling process continued.

Step 3: When the coconut water has reduced by about half and begins to change color, reduce the heat to low. Stir gently during the cooking process to allow the coconut water to evaporate quickly and prevent burning. Constant attention is necessary while cooking.

Step 4: Strain again and transfer to a smaller pot for easier stirring (optional). When the caramel sauce has reached a thick, dark amber color, it is finished. Allow the caramel sauce to cool completely before storing it in a bottle or jar for future use.

Fish cooked in coconut water caramel has a beautiful golden color.

The caramel sauce, made from pure coconut water, has a slightly bitter taste. The dark amber color adds a beautiful reddish-brown hue to cooked dishes, making them both aromatic and delicious. Unlike sugar caramel, it has no bitter or pungent aftertaste.

Storage is simple; store with the lid closed in a cool, dry place for up to 3 years.

Coconut Braised Pork

Clean the pork thoroughly. To remove any off-odors, bring a pot of water to a boil and blanch the pork for about 3 minutes.

Remove the pork and let it rest for 1 minute to cool before cutting it into bite-sized pieces.

Marinate the pork with 2 teaspoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of MSG, and 1 teaspoon of minced shallots. Mix well and let it rest for 30 minutes to absorb the flavors.

Coconut water caramel enhances the flavor and color of braised dishes.

Heat 1 tablespoon of oil in a pan. Once hot, add 1 teaspoon of minced shallots and sauté until golden brown. Then, add the marinated pork and stir-fry until it is lightly browned. Remove from heat.

In a separate pot, add 2 teaspoons of sugar and 5 tablespoons of water. Stir constantly until the water turns golden brown.

Add 500ml of water and 250ml of coconut cream. Mix well and bring to a boil. Once boiling, add the browned pork and braise over low heat until the water reduces and thickens.

Season to taste before removing from heat. Finally, add chopped green onions and mix well. The dish is ready to serve.

Coconut braised pork has a beautiful golden color and a unique, aromatic fragrance. The tender, juicy pork combined with the sweet and creamy coconut cream is incredibly appetizing when served with a bowl of rice.

Try using coconut water caramel to add flavor and color to your dishes while promoting the well-being of your family!

Frequently asked questions

To make the caramel sauce, first cook fresh coconut water immediately after removing it from the coconut, straining it to remove sediment. Boil the water in a pan, adding more as it reduces. Once it has reduced by half and changed color, lower the heat and gently stir until it becomes a thick, dark amber color. Allow it to cool completely before storing.

Coconut water caramel enhances the flavor and color of dishes. It gives a beautiful golden hue to fish and pork dishes, and its unique aroma and taste make it a delicious alternative to sugar caramel. It also has a simple storage method and a long shelf life of up to 3 years.

You can use coconut water caramel in braised dishes to enhance both the flavor and color. For example, when making coconut braised pork, you can first create a caramel with sugar and water, then add coconut cream and the browned marinated pork. This results in a dish with a golden color, a unique aroma, and tender, juicy meat that is incredibly appetizing when served with rice.

The key steps are to use fresh coconut water, strain it, boil and reduce it while stirring gently, and then allow it to cool before storing. Constant attention is necessary during the cooking process to prevent burning.