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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


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