Recipe courtesy of Regina M Toguchi
Save Recipe Print
Total:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
15 min
Yield:
1 baking pan
Level:
Easy

Ingredients

Directions

Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Browse Reviews By Keyword

          Latest Stories