Coconut Bechamel Sauce


3 minutes




2 Cups


  • 1 - 2oz packet inner-ēco™ Fresh Frozen Puréed Young Coconut
  • 2 cups water
  • 3 Tbsp unsalted butter olive oil, or vegetable oil
  • 1/4 cup minced white onion
  • 3 Tbsp all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly grated nutmeg


  • In a blender puree inner-ēco Coconut with water, set aside
  • In a medium stainless saucepan, heat butter/oil
  • Add onions and sauté over low heat until they are translucent
  • Add flour stir until flour and butter/oil are smooth
  • Cook over very low heat for 2 to 3 minutes, stirring often
  • Gradually whisk in the coconut puree
  • Allow sauce to come to a simmer, continue simmering for 8 minutes whisking often
  • Remove sauce from heat
  • Season with salt and nutmeg to taste
  • Note: For a creamy pesto sauce: whisk in ¼ cup or more of your favorite pesto once the Béchamel sauce is complete