You’ll be surprised how easy this popular Filipino dessert is to make! It’s mainly made by mixing coconut milk, corn, sugar, and cornstarch. Just FOUR ingredients and you have a delicious dessert! Half and half can be used, but you won’t get that same delicious creamy taste the coconut milk brings!
Ingredients:
- 6 cups coconut milk
- 2 cups whole corn kernel
- 1 cup sugar
- 1 cup cornstarch
- 1 cup unsweetened dried coconut (optional)
Directions:
- In a heated pot, add 2 tbsp coconut oil. Swirl the pan so the pan is covered with oil.
- Add five cups of coconut milk and sugar. Stir until the sugar dissolves.
- Add the corn kernels and bring mixture to a boil on a medium heat.
- In a small bowl, mix the cornstarch with the remaing one cup of coconut milk. Stir the mixture until there is no more lumps.
- Add the cornstarch mixture to the pot while whisking.
- Continue whisking for about 10 minutes until the cornstarch is cooked. (Don’t stop stirring or the cornstarch will form a lump!)
- Brush the prepared dish with coconut oil.
- Transfer the mixture and smooth out the top with an oiled spatula.
- Allow the mixture to cool down. Place in the fridge until set.
- To make the toasted coconut, simply add the dried coconut in a heated frying pan (no oil).
- Toast over medium heat until golden brown. Dried coconut will burn fast, so don’t leave it! Allow to cool.
- When the coconut mixture is cooled down, add the toasted coconut on top.
- Serve and enjoy!
