Recipe by COOKGIRl
Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.
- 1⁄2 cup aged balsamic vinegar
- 2 tablespoons sugar (I used demerara)
- 1⁄2 cup coconut milk
- salt, to taste
- fresh cracked black pepper, to taste
Directions See How It's Made
- Place the balsamic vinegar and sugar in a sauce pan. Bring almost to the boil then reduce to low-medium heat. Reduce to half until the vinegar has started to thicken and all the sugar has dissolved.
- Stir in the coconut milk and bring almost to the boil. Reduce heat to simmer; cook 2-3 minutes.
- Season with salt and cracked black pepper to taste.