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RECIPE: Sweet & Spicy Coconut Sauce

2/3 C heavy cream

3 T butter

1T coconut extract

1 t ground corriander

1 t ground cumin

1/2 t ground nutmeg (optional)

Splenda to taste

Chili powder/sauce to taste

Melt 2 T butter in a pan and allow to slightly brown but DO NOT BURN. Just a nice carmel color. Immediately add all other ingredients and begin stirring over medium heat. Let the sauce simmer until it starts to thicken. Turn off the heat, add the remaining butter, stir until melted then pour over fish or chicken. The nutmeg is best if freshly ground. This sauce is especially great on sea bass, orange roughy or shrimp.


Same as coconut sauce recipe except substitute orange extract for coconut and add 2 T freshly ground ginger.