makes
20
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ½ cup caster sugar
- ½ cup cornstarch
- ¼ cup water
- 2 cups coconut milk
- ½ cup creamed corn
- 2 cups desiccated coconut
Instructions
Sift sugar and cornstarch in to a mixing bowl. Add water slowly, stirring until dissolved. In a large saucepan, place the coconut milk and creamed corn. Stir to combine. Bring to the boil.
Reduce the heat then gradually add the cornstarch mixture, stirring to combine. Continue to cook until the mixture has thickened and the cornstarch is thoroughly cooked — you don’t want to have a floury taste.
Remove from heat and pour into a 20 x 25 cm glass dish and allow to cool.
Meanwhile, preheat oven to 160°C. Spread the desiccated coconut on a baking tray and toast until brown, approximately 10 minutes.
To serve, cut into squares, or diamonds as the Filipinos prefer, and sprinkle with the toasted coconut.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
