15 Apr 2007
Strawberry Coconut Sauce
I was out shopping with Erik and Kate and got it into my head I would try cooking *something* with coconut milk. At seventy cents and over two hundred percent my daily recommended intake of saturated fats per can, I couldn’t go wrong. So I bought two. Then today Erik mentioned he was going to throw out some strawberries. Can’t have waste so my mind started spinning and came up with a plan to make something of these two things.
Ingredients:
Coconut Milk – Half can (200 ml)
Strawberries – Four good sized ones
Mozzarella Cheese – Chunk
Nutmeg – Pinch
Salt – Pinch
Sauce:

1) Pour milk into pan and bring to boil
2) Dice cheese and toss in pan
3) Slice strawberries and toss in pan
4) Pinch nutmeg and salt into pan
5) Cook on medium heat until thick
I added the cheese mostly to make the sauce not so liquid and thicken it up a bit. I’m not sure what else I could have used as a thickening agent with coconut milk. I’ll have to look into it.
I put this on fettucini noodles and it looked… well… limp. Smelled very interesting, strawberries yet somehow more subtle and masked. The actual flavor was deeply progressive. By that I mean the flavor progressed through stages.
First bite was a very mellow strawberry flavor with very soft undertones. It stayed like that for a while until I noticed a gradient. The softness was actually a fatty taste not unlike licking a block of margarine. As time progressed the strawberry flavor seemed to fade away and the fat became stronger and stronger. I couldn’t finish it the sensation was so strong.
It was an experience and I feel more enlightened because of it. I’m not going to try it again.