This recipe can be used in any sweet or savoury dish, which calls for a white sauce. Thank you to all the Samoan people who got us addicted to the idea back in 1985. As an everyday dish it is eaten with Taro, Cassava (Tapioca), sweet potatoes or yams. As an extra special treat the uncooked sauce mixture is poured over tiny bread rolls in a deep pan and then the rolls bake in the coconut sauce – “Panipopo”. Anyway – it is very versatile and super easy to make.
You will need:
1 can coconut cream – check labels and try to get 90% coconut without modifiers, additives, etc.
Flour for thickening – plain
Corn flour, or whatever you usually use
Salt or sweetening
Method:
Over a low heat, whisk in the flour and gently stir until thickened. Don’t burn it.
Use more or less flour depending on your intended recipe.
*“Tetra pack” coconut cream works just as well as canned.
Note – don’t ever use regular white sauce for “cauliflower cheese” ever again! This one is much better! Incidentally, cauliflower with coconut sauce is probably Shannon’s all time favourite dish at home.