| Recipe: |
From Yuko (a sweet friend of a friend). This dessert is *really* light - the perfect finish to a summer meal eaten outside as I first had it...
1 can (400mL) coconut milk
Same amount (400mL) of water
1/2 cup powdered sugar (or 1/3 c. granulated)
1/2 cup cornstarch
I didn’t add, but if desired,
1/2 teaspoon coconut extract (vanilla or Coconut rum can be used)
Toasted coconut, for topping
1. Mix coconut milk and water in a pan
2. Put 1/3 aside. Add cornstarch, blend well.
3. Add sugar into the pan (1). Heat until it boils.
4. Stir cornstarch mixture (2) into the pan. Cook and stir over low heat until thickened (10-15 mins). Add coconut extract.
5. Pour into 8-inch square pan and chill covered until firm.
6. Cut into 2-inch squares. Garnish with toasted coconut.
carbs: 130g/recipe (60 cornstarch/60 sugar/10 coconut milk) |
