Stanford's Restaurant & Bar Thai Coconut Sauce

Source: Stanford's Restaurant & Bar, Citrus Heights, California

3 cups barbecue sauce
3/4 cup soy sauce
8 ounces creamy peanut butter
1/4 cup rice wine vinegar
2 tablespoons hot chili oil
2 tablespoons ground ginger
8 (14 ounce) cans coconut milk
1 cup granulated sugar
1/4 cup ginger puree
4 teaspoons cayenne pepper

Combine ingredients and blend well. Refrigerate.