A Filipino dessert that is originally made with cornflour, coconut milk and sugar. The original recipe does not contain corn and condensed milk, it is a fusion recipe to make it more creamy with the subtle crunch of sweetcorn. Very simple to make and you are done with a luscious dessert for potluck parties or New Year Eve. Try this dessert that involves the most common of ingredients and is yet a lipsmacking one at that..
Coconut milk 3 cups
Cornflour 1/2 cup
Sweet Corn Kernels 1 cup
Condensed milk 1 cup
Toasted coconut flakes 1/2 cup
Full fat milk 1 cup
Combine milk and cornflour in a bowl and set aside. Mix well to make it lumpfree and smooth. In a pan add coconut milk and cook on a low heat.
Add condensed milk after about 5 minutes of cooking. Also add the cornflour and milk mix. Keep stirring until it thickens for nearly 20 minutes.
Add sweetcorn now and give it all a thorough mix. Do not stop stirring. As soon as it thickens and is mixed well, remove it out onto a greased dish. Sprinkle toasted coconut flakes on top.
Cover and chill in the refrigerator until ready to serve. It tastes awesome when served chilled. Slice it and serve with loads of love to your near and dear ones.
Slice and Enjoy this gorgeous looking dessert from Philppines with a little bit of twist for a more creamier outcome of this luscious, melt in mouth sweet dish.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 4 based on 1 votes
Be the first to rate this post.