In a small saucepan, combine the cream of coconut, sour cream, lime juice, and lime zest. Cook over medium-low heat while stirring just until sauce is blended.
Remove from heat and serve over rice, chicken, or fish. Or set aside to cool slightly before storing.
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Notes
Cream of coconut: This is not the same as coconut cream. The can should say cream of coconut. It is thinner in consistency and much sweeter than coconut cream.Thicker sauce: If you want a thicker sauce, add 1 -2 tablespoons of tapioca starch. Whisk and cook over medium heat until thickened.
Make ahead tips:
This sauce can be refrigerated for up to 5 days and stored in an airtight container.
It can also be frozen for up to 2 months. Cool the sauce completely then transfer to a freezer-safe container. When ready to use, thaw in the refrigerator overnight and use immediately. Reheat over medium-low heat just before serving.