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Coconut Rum Sauce

  • Yield: About 2 cups


  • 1/2 pound (2 sticks) unsalted butter, melted
  • 2/3 cup heavy cream
  • 2/3 cup unsweetened coconut milk
  • 1 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg yolk, beaten
  • 1 cup dark rum


  • Combine all the ingredients except the rum in a small saucepan and 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. (If this does happen, then simply strain through a fine-mesh sieve.) Remove from the heat, stir in the rum, and set aside to cool slightly.