Recipe courtesy of Corinne Domingo
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Total:
23 min
Prep:
3 min
Cook:
20 min
Yield:
9 servings

Ingredients

Directions

Dissolve sugar and arrowroot in water. Add coconut milk and cook on low heat, stirring constantly until thick and shiny, about 20-25 minutes. Pour into a greased 8-inch square pan and let cool at room temperature until firm. When cool, serve right away or chill in fridge. Before serving, slice into squares.

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