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Bechamel Sauce

Bechamel Sauce

Diced Celery 50 gm
Diced Carrots 175 gm
Diced Onion 20 gm
Chicken Cubes 1/2 cube
Water 119 ml
Fiesta Coconut Cream 59 ml
Milk 119 ml
Butter 28 gm
Flour 15.6 gm
Salt and Pepper to taste

Procedure:

Saute onion, celery and carrots in butter for 5 minutes.

Add flour and mix well. Stir in chicken cube and water.

Add Fiesta Coconut Cream and milk. Sprinkle with salt and pepper to taste.

Strain the sauce in a strainer or cheesecloth.

Serve while hot.

bechamel sauce