Ingredients
1 cup cornstarch
1 *12oz. can evaporated milk
1 cup cornstarch
1 *12oz. can evaporated milk
1
*13.5oz. can coconut milk
1 *14oz.can condensed milk
2 cups heavy whipping cream
1/2 cup sugar
1 *15.25oz. can whole kernel corn
1 cup finely grated mild cheddar cheese
1/3 cup latik (fried coconut milk curd) or toasted coconut
DIRECTIONS:
In a saucepan over medium heat, pour coconut milk and bring to a slight boil. Add the condensed milk, cream, sugar and corn. Cook with frequent stirring for 15 minutes.
Dissolve the cornstarch in evaporated milk. Add the cheddar cheese and mix well.
Slowly pour the mixture into the saucepan, stirring quickly to avoid lumps as it becomes very thick. Stir for about 5 minutes. Remove pan from heat.
Immediately pour mixture into molds. You may use a large dish or individual serving molds. Allow to completely cool down then chill in the refrigerator for at least one hour before serving.
Top with latik or toasted coconut. Slice and serve.
1 *14oz.can condensed milk
2 cups heavy whipping cream
1/2 cup sugar
1 *15.25oz. can whole kernel corn
1 cup finely grated mild cheddar cheese
1/3 cup latik (fried coconut milk curd) or toasted coconut
DIRECTIONS:
In a saucepan over medium heat, pour coconut milk and bring to a slight boil. Add the condensed milk, cream, sugar and corn. Cook with frequent stirring for 15 minutes.
Dissolve the cornstarch in evaporated milk. Add the cheddar cheese and mix well.
Slowly pour the mixture into the saucepan, stirring quickly to avoid lumps as it becomes very thick. Stir for about 5 minutes. Remove pan from heat.
Immediately pour mixture into molds. You may use a large dish or individual serving molds. Allow to completely cool down then chill in the refrigerator for at least one hour before serving.
Top with latik or toasted coconut. Slice and serve.
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