Recipe of the Week: Spicy Coco Sauce

This is really good!  I've put it on chicken, kale, broccoli, and could pretty much eat it with a spoon.


  • 1 large onion, chopped
  • 3 to 4 cloves garlic, chopped Ginger, cinnamon, cumin, turmeric, freshly ground black pepper, cayenne (all to taste)
  • 1 can coconut milk (please do not use low-fat)
  • ½ tsp sea salt
  • 1 heaping tbsp brown sugar
  1. Sauté onion, garlic, and spices in coconut milk.
  2. Add salt and brown sugar and reduce for 20 minutes.

Sauce will hold for 5 days refrigerated, or you can freeze it. Portion size is cup per serving. Makes 4 servings.

Recitas, Lyn-Genet (2013-01-01). The Plan: Eliminate the Surprising "Healthy" Foods That Are Making You Fat--and Lose Weight Fast (Kindle Locations 2671-2681). Grand Central Life & Style. Kindle Edition.

Share Button

5 thoughts on “Recipe of the Week: Spicy Coco Sauce

  1. Post author

    Hi - thanks for stopping in! This recipe is really high in fat, and it says that it makes four servings, but I use about half a serving because it's so rich.
    Here's the breakdown (per MasterCook)

    Per Serving (excluding unknown items): 251 Calories;
    24g Fat (79.7% calories from fat);
    3g Protein;
    11g Carbohydrate;
    3g Dietary Fiber;
    0mg Cholesterol;
    17mg Sodium.

  2. teri

    The recipe I have for this in The Plan's book states this recipe's serving is 1/8 cup, which for a (almost) 14 oz can of coco milk less than 1 oz per serving, or about 7 servings per can - not 4.

  3. I just love turmeric in everything. Delicious, colorful and extremely healthy. Never tried it with coconut, but the idea of it combined with ginger and cayenne intrigued me a lot. I will give it a try right away.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments links could be nofollow free.