Ingredients
- Servings: 8
- 3 cups grated fresh young corn
- 1 cup rice flour
- 5 cups coconut milk
- 2 cups sugar
- 1 cup grated coconut
Recipe
- 1 toast coconut in a skillet over medium heat until light brown.
- 2 combine all ingredients and pass through a strainer.
- 3 cook over low fire, constantly stirring until thick.
- 4 pour into 1 ½-quart casserole and let cool.
- 5 serve with toasted sweetened shredded coconut.
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