This sweet coconut sauce is creamy, buttery, sweet and full of coconut flavor with just the right amount of texture from shredded coconut. Serve it warm over pancakes, waffles, French toast, crepes, pound cake, ice cream, or fresh fruit and suddenly an everyday breakfast or dessert feels a little more special.
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Ready in about 10 minutes. No candy thermometer, no complicated technique, and no long simmering time. Just whisk, warm, stir, and pour.
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Works for breakfast and dessert. Spoon it over pancakes and waffles in the morning, then drizzle the leftovers over ice cream, pound cake, brownies, or fruit later.
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Real coconut flavor and creamy texture. Coconut milk and shredded sweetened coconut give this sauce tropical flavor, while heavy cream and butter make it silky and rich.
Ingredients to Make Sweet Coconut Sauce
You only need a handful of simple ingredients to make this sweet sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Heavy cream – Heavy cream gives this sweet coconut sauce its rich, silky texture. It helps create a sauce that feels more luxurious than a thin syrup and gives it enough body to coat pancakes, waffles, and desserts beautifully.
- Light coconut milk – Coconut milk adds the coconut flavor while keeping the sauce from feeling overly heavy. Shake the can well before measuring because coconut milk can separate as it sits.
- Cornstarch – Cornstarch thickens the sauce and gives it a more traditional syrup-like consistency. If you want a thinner, pourable coconut syrup, leave it out. If you want a thicker coconut dessert sauce, use it.
- Sugar – This sweetens the sauce and helps create that glossy, syrupy finish. Regular granulated sugar works well here because it dissolves quickly into the warm cream and coconut milk.
- Butter – Butter adds richness, shine, and a slightly caramel-like flavor. It makes the sauce taste more rounded and gives it that irresistible “what is in this?” quality.
- Vanilla extract – Vanilla brings warmth and balances the coconut flavor. It also helps the sauce feel more like a sweet brunch or dessert topping instead of simply sweetened coconut milk.
- Baking soda – This may seem like a surprising ingredient, but it helps the sauce foam slightly and gives it a lighter texture. Make sure to remove the pan from the heat before adding it, since the mixture can bubble up.
- Shredded sweetened coconut – Shredded coconut adds texture and boosts the coconut flavor. If you prefer a smoother sauce, you can finely chop the coconut or strain the sauce before serving.
How to Make Sweet Coconut Sauce
You can have this sweet sauce ready as easy as 1, 2, 3!
- Combine heavy cream, coconut milk and cornstarch. In a large saucepan over medium heat, whisk together the heavy cream and coconut milk with the cornstarch, if using.
- Add sugar, butter and vanilla. When smooth, reduce the heat to low and whisk in the sugar, butter and vanilla extract. Continue to heat until sugar dissolves, approximately 5 minutes.
- Add baking soda and coconut. Remove from the heat and stir in the baking soda and coconut. Use immediately.
Ways to Use Sweet Coconut Sauce
Sweet coconut sauce works especially well with tropical, chocolate, vanilla, caramel, and berry flavors. Pair it with pineapple, mango, banana, lime, chocolate cake, vanilla ice cream, or toasted nuts. Here are some specific ideas.
- Pancakes
- Waffles
- French toast
- Crepes
- Ice cream
- Pound cake
- Angel food cake
- Brownies
- Bread pudding
- Rice pudding
- Cheesecake
- Fresh fruit
- Yogurt bowls
- Oatmeal
- Banana splits
Chef Tips
I’ve made this sweet coconut sauce in my test kitchen to be able to bring you the best tips and tricks.
- Use a large saucepan. The baking soda can cause the sauce to bubble up, so give it plenty of room.
- Whisk the cornstarch into cold or room-temperature liquid first. This helps prevent lumps before the sauce warms.
- Do not boil the sauce aggressively. A gentle heat is all you need. Boiling can make dairy-based sauces separate or become grainy.
- Adjust the thickness. Use cornstarch for a thicker sauce. Skip it for a thinner coconut syrup. If the sauce gets too thick after chilling, warm it gently and whisk in a splash of coconut milk or cream.
- Serve it warm. This sauce is best when warm and pourable, especially over pancakes, waffles, and French toast.
- Strain for a smoother sauce. The shredded coconut gives texture, but if you want a silky dessert sauce, strain it before serving.
Storage and Freezing
This sweet coconut sauce keeps well, so make a batch and enjoy it throughout the week! Whip up a batch in advance and store it in an airtight container until you’re ready to use it.
Storage: Keep leftovers in the fridge for up to a week. Just warm it up before serving to bring back that silky texture.
Freezing: This sauce isn’t the best candidate for freezing, but if you do, store it in a freezer-safe container and thaw it in the fridge before reheating.
Frequently Asked Questions
Yes. Full-fat coconut milk will make the sauce richer and thicker. Light coconut milk keeps it a little lighter while still giving coconut flavor.
The butter, cream, coconut milk and cornstarch all firm up when chilled. Warm it slowly and whisk in a splash of liquid if needed.
It is best served warm, especially over pancakes, waffles, French toast, or ice cream. It can also be served room temperature over cakes and fruit.
Yes. Strain the sauce through a fine mesh sieve to remove the shredded coconut, or blend it carefully with an immersion blender for a smoother texture.
More Sweet Sauces
Whether pouring over desserts or eating with a spoon, these dessert sauces are all winners.
Sweet Coconut Sauce Recipe
Ingredients
- ½ cup heavy cream
- ½ cup light coconut milk
- 1 tablespoon cornstarch optional
- 1 cup sugar
- 1/4 cup butter
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ cup shredded sweetened coconut
Instructions
- In a large saucepan over medium heat, whisk together the ½ cup heavy cream and ½ cup light coconut milk with the 1 tablespoon cornstarch, if using.
- When smooth, reduce the heat to low and whisk in the 1 cup sugar, 1/4 cup butter and 1 teaspoon vanilla extract. Continue to heat until sugar dissolves, approximately 5 minutes.
- Remove from the heat and stir in the ¼ teaspoon baking soda and ¼ cup shredded sweetened coconut. Use immediately.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
