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Lolo (coconut cream): recipe illustration
Sauces & basics

Lolo (coconut cream)

Thick, sweet coconut cream, the base of many Tongan desserts and sauces. Smooth and fragrant, it is made by gently reducing coconut milk with sugar.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

214 kcal per serving

Protein
1.8 g
Carbohydrates
9.9 g
of which sugars
8.6 g
Fat
18.4 g
of which saturated fat
16.5 g
Fiber
0.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pour the coconut milk, water, sugar and salt into a heavy-bottomed saucepan.
  2. Heat over medium heat, stirring regularly, until the sugar has dissolved.
  3. Lower the heat and let it reduce gently for 15 to 20 minutes, stirring, until you get a coating cream that clings to the spoon.
  4. Let it cool slightly before using, as the cream thickens as it cools.

Variations and tips

Flavoured version. Add a strip of lime zest or a vanilla pod during the reduction to scent the cream.

More ideas

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Original Ecomely recipe.