Recipe: Papaya Coconut Milk Sauce

Home Cooking Recipe: Papaya Coconut Milk Sauce


Papaya itself has a different kind of fragrance, which is combined with coconut milk to make jam. Thick coconut milk is accompanied by sweet papaya. It is a perfect match with yogurt toast. It is also a good choice for bread filling.



  1. Papaya peeled and seeded, cut into peanut size

  2. Mix well with sugar and place it in the refrigerator for at least 2 hours, overnight better.

  3. Marinate the pickled papaya in a deep pot (except the wok), heat it to a boil over low heat, and continue to cook for at least 40 minutes.

  4. Papaya juice is slightly juiced and then directly beaten with a cooking stick. If you like grain, you can leave half of it.

  5. Add lemon juice, continue for a few minutes, and pour into the sterilized bottle.

  6. Store in the refrigerator after cooling at room temperature, store it for at least 3 months without opening the lid, and finish it within one month after opening the lid.


Sugar determines the precipitation and storage time of jam pectin. If you feel too sweet, you can reduce the sugar. However, if you eat as much as possible within half a month, one papaya is generally about 1000g, you can do two or so bottles.

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