Recipe courtesy of Corinne Domingo


  • Total: 23 min
  • Prep: 3 min
  • Cook: 20 min
  • Yield: 9 servings
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2 cups coconut milk

1 cup water

6 tbsp sugar

6 tbsp arrowroot or cornstarch


  1. 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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