 | Coconut Caramel SauceEmily Luchetti / Chief Pastry Officer, Big Night Restaurant Group |
| • | 3/4 cup The Perfect Purée Coconut Puree, thawed |
| • | 4 cups sugar |
| • | 1 1/2 cups water |
| Method: | |
| 1. | Make caramel by heating sugar and one cup of the water in a saucepan. |
| 2. | When amber color, remove from heat and carefully stir in remaining water and Coconut Puree. |