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Categories:Viewed: 28 - Published at: 3 years ago
Ingredients
- 3 cups grated fresh young corn
- 1 cup rice flour
- 5 cups coconut milk
- 2 cups sugar
- 1 cup grated coconut
Method
- Toast coconut in a skillet over medium heat until light brown.
- Combine all ingredients and pass through a strainer.
- Cook over low fire, constantly stirring until thick.
- Pour into 1 1/2-quart casserole and let cool.
- Serve with toasted sweetened shredded coconut.