1 13.5 oz can light coconut milk
1 cake of palm sugar (about 2 ounces) or 1/4 C packed light brown sugar
2 inches vanilla bean, cut into 1/4 inch sections
1 habanero chili, seeded and finely chopped (rubber gloves
recommended!) (or more to your taste....)
In a small saucepan, bring the coconut milk and palm sugar to a boil,
stirring occasionally. When it is boiling, remove from
heat. Add the vanilla pieces and the chili, stir well and let
steep until cool. Strain carefully and handle the pepper bits
circumspectly as you discard them.
Serve the cake with the habanero sauce over the top.
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