Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Coconut Rum Sauce

  • Yield: About 2 cups


  • 8 tablespoons unsalted butter, melted
  • 1/3 cup heavy cream
  • 1/3 cup coconut milk
  • 2/3 cup sugar
  • 1 large egg yolk, beaten
  • 1/2 cup light rum


  • In a medium saucepan, combine all the ingredients except the rum. Cook over medium-low heat, whisking constantly, until the sauce has thickened and coats the back of a spoon, about 10 minutes. (Do not allow the sauce to boil or the egg will curdle and the sauce will not be smooth.) Remove from the heat, whisk in rum, and set aside to cool slightly before serving.