When I went to Hawaii, my husband and I ordered pancakes at our hotel and it was topped with a rich, flavorful sauce that’s been impossible to forget. My breakfast stack was topped with a vanilla cream that made me never want to use syrup again. How can I turn back after having a bite of paradise?

For YEARS, I’ve wanted to write up a variation of it for you to try out. I FINALLY got my life together to post this vanilla sauce recipe online. I hope you try it. The original dish (pictured above) we had was from Aulani – an absolutely incredible resort and one I suggest you look into. Here’s my review.
Tahitian Vanilla Sauce Recipe

Of course, in Hawaii, they love to use macadamia nuts but if you want to make this a nut-free option, please omit the last ingredient on the list.
Use this sauce for treats like cakes, cookies, pancakes, waffles, or anything else you desire. The perfect topping to satisfy your sweet tooth. We love to add it on top of this pancake recipe if you don’t know where to begin.
Ingredients:
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 1 vanilla bean (inside only, see note)
- 1 tablespoon butter
- 1 tablespoon cornstarch, dissolved in 1 tablespoon cold water
- 1/2 cup macadamia nuts

How To Make Tahitian Vanilla Sauce:
Step 1 – Add heavy whipping cream, sugar, vanilla bean scrapings, and butter to a medium saucepan. Heat over medium heat, whisking constantly until it boils, about 8 minutes.
Step 2 – When mixture boils, add cornstarch and reduce heat to low. Simmer 10 minutes or until thick, stirring occasionally.
Step 3 – Remove from heat and stir in nuts. Let cool until warm (about 20 minutes) before drizzling over pancakes.
This recipe makes 2 cups.

FAQs
- Q: What are the main ingredients for Tahitian Vanilla Sauce?
- A: The main ingredients typically include heavy cream, vanilla beans, sugar, egg yolks, and butter.
- Q: Can I use vanilla extract instead of vanilla beans?
- A: While vanilla extract can be used, vanilla beans enhance the sauce’s unique flavor profile. If using extract, use a high-quality one and adjust the quantity to taste.
- Q: Is it necessary to use heavy cream, or can I use a substitute?
- A: Heavy cream is preferred for its rich and creamy texture, but you can experiment with substitutes like whole milk or a combination of milk and cream for a lighter version.
- Q: How do I prepare the vanilla beans for the sauce?
- A: Split the vanilla beans lengthwise and scrape out the seeds. Add the seeds and the pods to the cream mixture while heating to infuse the vanilla flavor.
- Q: Can I make this sauce ahead of time?
- A: Yes, you can make the sauce ahead and store it in the refrigerator. Reheat gently on low heat before serving.
- Q: What can I use Tahitian Vanilla Sauce for?
- A: This versatile sauce can be used as a topping for desserts like ice cream, pancakes, or fruit, or as a drizzle over cakes and pastries.
- Q: Can I freeze Tahitian Vanilla Sauce?
- A: It’s best not to freeze this sauce as the texture may change. It’s recommended to store it in the refrigerator for short-term use.
- Q: Can I use salted butter instead of unsalted butter?
- A: It’s advisable to use unsalted butter to control the overall saltiness of the sauce. If using salted butter, adjust the added salt accordingly.
Common Issues While Creating This Recipe
Gere are some common cooking issues and concerns that might arise when preparing a Tahitian Vanilla Sauce, along with possible solutions:
- Issue: Sauce is too thin.
- Solution: If the sauce is too thin, continue simmering over low heat to allow more moisture to evaporate, or add a small amount of cornstarch slurry (cornstarch mixed with water) to thicken it.
- Issue: Sauce is too thick.
- Solution: If the sauce is too thick, thin it out by adding more cream or milk. Adjust the consistency to your liking.
- Issue: The sauce has curdled.
- Solution: If the sauce has curdled, it might be overheating or adding the eggs too quickly. Remove it from heat immediately and whisk vigorously. If needed, strain the sauce to remove any curdled bits.
- Issue: The sauce has a burnt taste.
- Solution: If the sauce has a burnt taste, it was likely cooked at too high a temperature. Discard the burnt portion and make a new batch with lower heat.
- Issue: Vanilla flavor is too strong or too weak.
- Solution: Adjusting the vanilla flavor is easy. If it’s too strong, dilute it with more cream or milk. If it’s too weak, consider adding a bit more vanilla extract or seeds from a vanilla bean.
- Issue: The sauce is not smooth; it has lumps.
- Solution: Whisk continuously to achieve a smooth texture, especially when adding eggs. If lumps still form, you can remove the sauce through a fine-mesh sieve.
- Issue: The sauce is not sweet enough.
- Solution: Adjust the sweetness to your liking by adding more sugar in small increments. Taste and adjust until you achieve the desired level of sweetness.
- Issue: Overcooking the sauce.
- Solution: Be attentive while cooking to avoid overcooking. Once the sauce reaches the desired consistency, remove it from heat promptly to prevent it from becoming too thick or developing a burnt taste.
- Issue: Sauce has a scrambled egg texture.
- Solution: If the sauce has an undesirable scrambled egg texture, it likely means the eggs cooked too quickly. Strain the sauce to remove any bits of cooked egg and consider tempering the eggs next time by gradually adding a small amount of hot liquid to them before incorporating into the sauce.
- Issue: The sauce separates.
- Solution: If the sauce separates, it may be due to overheating or improper emulsification. Try whisking vigorously or using an immersion blender to bring the ingredients back together. If this doesn’t work, you may need to start over.
Tips And Substitutions
- To scrape the inside of a vanilla bean, cut both ends off of the vanilla bean. Use a knife to carefully slice the bean lengthwise. Open up the bean and use a knife to scrape out the insides.
- Store leftover vanilla sauce in a sealed container in the refrigerator for up to 2 weeks.
- Use this sauce to add additional flavor to pancakes, waffles, banana bread, cupcakes, cakes, and more.
- Want to make this dish nut free? Omit the macadamia nuts.
- Add a sprinkle of coconut to incorporate additional island flavors.
- You could also add shaved chocolate to complete the dish.


Tahitian Vanilla Sauce Recipe
When I went to Hawaii, my husband and I ordered pancakes at our hotel and it was topped with a rich, flavorful sauce that's been impossible to forget. My breakfast stack was topped with a vanilla cream that made me never want to use syrup again.
Ingredients
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 1 vanilla bean (inside only, see note)
- 1 tablespoon butter
- 1 tablespoon cornstarch, dissolved in 1 tablespoon cold water
- 1/2 cup macadamia nuts
Instructions
Step 1 - Add heavy whipping cream, sugar, vanilla bean scrapings, and butter to a medium saucepan. Heat over medium heat, whisking constantly until it boils, about 8 minutes.
Step 2 - When mixture boils, add cornstarch and reduce heat to low. Simmer 10 minutes or until thick, stirring occasionally.
Step 3 - Remove from heat and stir in nuts. Let cool until warm (about 20 minutes) before drizzling over dessert.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 311Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 71mgSodium: 28mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 2g