Nước Cốt Dừa is the creamy, sweet coconut sauce that brings Vietnamese desserts to life. Made by simmering coconut milk with sugar, a pinch of salt for balance, and a little starch to thicken, it’s the secret behind the rich, velvety finish of many traditional treats.
If you’re making this coconut sauce at home, a few local tips can make it even better!
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Nước Cốt Dừa: What It Is and How to Use It
In Vietnamese cooking, Nước Cốt Dừa refers to both pure coconut milk and a sweet, creamy coconut sauce.
Thanks to Vietnam’s love of coconut, especially in the Mekong Delta’s Bến Tre province, this tropical fruit shines in all kinds of dishes—from the savory Bánh Xèo pancakes and Cà Ri Gà (chicken curry) to the sweet and refreshing Kem Chuối (banana coconut ice cream).
The coconut sauce is a thicker, sweeter version made by gently simmering coconut milk with sugar, a pinch of salt, and a little starch for the perfect consistency.
It’s a must-have topping for many Chè (Vietnamese dessert soups) and Bánh (Vietnamese dessert cakes).
But there’s also a savory version served in dishes like Bánh Tằm Bì (silkworm noodles with shredded pork skin), where it complements the dish with a creamy, lightly salted finish.
The texture of Nước Cốt Dừa can range from lightly thickened to gravy-like, depending on the dish. Personally, I prefer the thicker, gravy-style version for its intense coconut flavor—it’s also perfect for dipping a piece of cake or adding an extra layer of richness to each bite!
Related Recipes | More Easy & Tasty Vietnamese desserts
Ingredients
- Coconut milk: Choose a high-quality, full-fat coconut milk for a rich, creamy texture and full flavor.
- In Vietnam, fresh coconut milk is the go-to, and my mom swears by making it herself—she always gives me a hard time if I use canned! Fresh definitely has an edge, but a good canned coconut milk will still give great results.
- Sugar: Granulated sugar keeps the sauce light, but using palm sugar can add a deeper, caramel color and flavor.
- Salt: Just a pinch brings out the natural sweetness and balances the flavors.
- Pandan leaves (optional): Known as the “vanilla of Asia,” pandan adds a sweet, aromatic flavor. If unavailable, you can substitute with vanilla extract.
- Starch: Cornstarch, tapioca starch, or potato starch will thicken the sauce nicely. In Vietnam, a bit of rice flour is often added alongside the starch for an extra-smooth, silky finish.
What to Serve with Nước Cốt Dừa
This sweet coconut sauce is perfect for drizzling over Vietnamese desserts or as a delicious dipping sauce for traditional cakes.
As a Topping for:
As a Dip for:
Must-Have Vietnamese Condiments for Your Kitchen
How To Make Vietnamese Sweet Coconut Sauce (Nước Cốt Dừa)
Ingredients
For a Small Can of Coconut Milk
- 1 small can coconut milk (full fat) (160ml/5.4 fl oz)
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp tapioca starch/cornstarch (for the slurry)
- 1 tbsp water (for the slurry)
- Pandan leaves (optional)
For a Large Can of Coconut Milk
- 1 big can coconut milk (full fat) (400ml/13.5 fl oz)
- 2½ tbsp granulated sugar
- ½ tsp salt
- 2 tbsp tapioca starch/cornstarch (for the slurry)
- 2 tbsp water (for the slurry)
- Pandan leaves
Instructions
- In a pot, heat the coconut milk with the sugar, salt, and pandan leaves, stirring until fully combined.
- Gradually add the tapioca starch slurry, stirring continuously over medium-low heat until the sauce thickens and begins to simmer.
- Remove the pot from the heat. Your coconut milk sauce is ready to serve!
