Balsamic-Coconut Milk Sauce

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.

• Ready In: 10 mins
• Yields: 1/2 cup

Ingredients

• 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

1. 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.
2. Stir in the coconut milk and bring almost to the boil. Reduce heat to simmer; cook 2-3 minutes.
3. Season with salt and cracked black pepper to taste.