World Flavors Cookbook

Bienmesabe

Venezuelan coconut cream dessert sauce — sweet, thick, and fragrant, served over quesillo or eaten as a dessert on its own.

Cuisine: Venezuela

Ingredients

• 400ml coconut milk
• 200g sugar
• 4 egg yolks
• 1 tsp vanilla
• 2 tbsp cornstarch

Instructions

1. Mix egg yolks, sugar, and cornstarch in a saucepan.
2. Gradually add coconut milk, stirring.
3. Cook over medium heat, stirring constantly, until thick and custard-like.
4. Add vanilla.
5. Serve warm or cold over flan, cake, or by itself.