lumicero/recipes-ing2inst huggingface dataset:
Title: Cabernet Sauvignon Chocolate Chip Cookies
Ingredients:
- 1 1/4 sea salt
- 1/4 baking soda
- 1/4 flour
- 1/4 dark chocolate
- 1/4
Instructions:
1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Form ½ inch balls and press onto a parchment lined baking sheet.
5. Bake at 350° for 7-10 minutes.
6. Cool and serve.
Title: Holiday Biscotti With Cranberries and Pistachios
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 6 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 lemon peel
- 1 1/2 vanilla extract
- 1 anise seed
- 1 dried sweetened cranberries
- 3/4 pistachios
- 6 imported white chocolate
Instructions:
1. Preheat oven to 325°F Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
2. Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
3. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
4. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).
5. Makes about 3 1/2 dozen.
Title: Light Pumpkin Mousse
Ingredients:
- 1 vanilla-flavored soymilk
- 2 sugar-free instant vanilla pudding mix
- 1 canned pumpkin
- 1 ground cinnamon
- 1/4 nutmeg
- 1
Instructions:
1. Beat milk, pudding mix, pumpkin, and spices together for 2 minutes.
2. Fold in 1 1/2 cups of the whipped topping until combined.
3. Refrigerate for 1 hour. Top individual servings with dollops of remaining whipped topping.
Title: Grandma's Prized Blue Ribbon Fruit Cake
Ingredients:
- 12 walnuts
- 16 pitted dates
- 8 crushed pineapple
- 8 raisins
- 16 butter
- 8 sugar
- 16 honey
- 16 eggs
- 6 plain flour
- 1 salt
- 10 baking powder
- 3 1/2 allspice
- 2 nutmeg
- 2 ground ginger
- 2 rum
- 1
- 1/2
Instructions:
1. Chop all the dried fruit and nuts. Place in a bowl and set aside.
2. Cream the butter, sugar and honey.
3. Mix the rum, orange juice and eggsin a bowl.
4. Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
5. Add the fruit and nuts. Stir well to combine.
6. Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
7. Bake at 130oC for 4 hours, turning once.
8. Cool in tin.
Title: Orange Bon Bon Cake
Ingredients:
- 3/4 salt
- 3/4 orange, rind of
- 1 sugar
- 1 1/2 eggs
- 3 baking powder
- 3 lemon juice
- 3 water
- 1 butter
- 2 salt
- 2 confectioners' sugar
- 6
- 2
- 1
- 1/4
- 4
- 2
Instructions:
1. To make Cake: Combine shortening, salt and grated orange rind.
2. Add sugar gradually and cream until light and fluffy.
3. Add eggs, one at a time, beating thoroughly after each addition.
4. Add baking powder to flour and sift 3 times.
5. combine orange juice and lemon juice and add water to make 1 cup.
6. Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, mixing after each addition until smooth.
7. Pour batter into two deep 9-inch layer pans greased and floured.
8. Bake in moderately hot oven (375°F) 25 to 30 minutes.
9. Spread Bonbon Frosting between layers and on top and sides of cake.
10. To make Bonbon Frosting:
11. Let orange rind stand in orange juice 10 minutes, then strain.
12. Cream shortening, butter and salt together.
13. Add 1/2 cup sugar gradually, creaming until light and fluffy.
14. Add melted chocolate and blend.
15. Add remaining sugar, alternately with orange juice, beating until smooth.
16. Add hot cream and beat well.
17. Add just enough cream to make a nice spreading consistency.
18. Makes enough frosting to cover tops and sides of two 9-inch layers.
Title: Chocolate Mousse: À La Pâte À Bombe
Ingredients:
- 300 dark chocolate
- 3/4 heavy cream
- 2 eggs
- 1/4 water
- 3/4 granulated sugar
Instructions:
1. Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*.
2. Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
3. Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. Celsius Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
4. Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
5. Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
6. Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*.
7. Your mousse is ready! You can now build your entremets.
Title: Cashew Sour Cream Snack Cake
Ingredients:
- 2/3 butter
- 2/3 margarine
- 2 brown sugar
- 2 eggs
- 1 flour
- 2 salt
- 2 baking soda
- 1 molasses
- 3/4 sour cream
- 1/2 cashews
- 1/2 butter
- 2 margarine
- 3/4 sour cream
- powdered sugar
- cashews
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, salt and soda and set aside. In a small bowl,combine sour cream & molasses.
3. In a medium mixing bowl, mix butter (or margarine) and brown sugar till light. Add eggs one at a time. Alternate flour mixture and sour cream mixture till the batter is well blended. Fold in 3/4 Celsius cashews.
4. Pour mixture into greased 8' square pan and bake for 30 minutes in a 350 degree oven. Cool and frost.
5. Frosting:
6. Combine butter (or margarine) and sour cream in medium mixing bowl. Add powdered sugar and beat till combined. Frost cooled cake and sprinkle cashews over the top.
Title: So Yummy Pistachio Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/4 water
- 1/4 egg
- 1 instant pistachio pudding mix
- 2 vanilla extract
- 1 salt
- 1/4 baking powder
- 1 unbleached all-purpose flour
- 2 pistachio nut
- 1/2 granulated sugar
Instructions:
1. Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
2. In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth. Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
3. Roll or scoop the dough into chestnut-sized balls; roll them in granulated sugar, if desired and place them on the prepared baking sheets, leaving a 1- 2 inch space between. I use a 1½ inch diameter cookie scoop to yield about 3 doz. Cookies.
4. Bake for 13-15 minutes, until they are just barely beginning to brown around the edges and are light brown on the bottom. Remove them from the oven and transfer to a rack to cool completely.
Title: Best Versatile Cookies
Ingredients:
- 125 butter
- 1 1/4 brown sugar
- 1 vanilla
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
- 1 salt
- 1 1/2 white chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 180 degrees Celcius.
2. Beat butter and sugar till light and creamy.
3. Add vanilla and egg.
4. Add in dry ingredients (flour, baking powder, salt) till just combined.
5. Fold in choc chips/nuts finally.
6. At this stage, cookie dough may be rolled into a log and kept frozen;
7. Otherwise, just place spoonfuls of cookie mixture on a greased baking tray, bake for 15 mins, till they turn pale gold.
8. Allow cookies to cool for 5 minutes on tray before transfering them elsewhere, (if there're still any left by this time!).
Title: Melt-In-Your-Mouth Peppermint Bark
Ingredients:
- 12 white chocolate
- 24
Instructions:
1. Melt chocolate into a double broiler over medium heat or in microwave. Stir constantly until smooth.
2. Crush candies in a plastic bag with rolling pin. Tap to break into small pieces. Separate out larger pieces from dust/small pieces.
3. Add melted chocolate to smaller pieces and stir to combine.
4. Line a baking sheet with waxed paper and pour chocolate.candy mixture onto paper. Spread smooth to about 1/4" thickness.
5. Top with larger candy pieces and gently press into chocolate.
6. Chill in refridgerator to firm.
Title: Icebox Fruitcake
Ingredients:
- 2 flaked coconut
- 1 raisins
- 1 marshmallows
- 1 cinnamon
- 8 nutmeg
- 1 ginger
- 1 allspice
- 1
Instructions:
1. Mix together in a very large bowl - vanilla wafers, coconut, raisins, cherries, and nuts.
2. On the stove melt the marshmallows with the milk and add the cinnamon, nutmeg, ginger and allspice.
3. When melted, pour over cookie mixture, and let cool a few minutes.
4. Mix well by hand and shape into loaves.Wrap in foil and keep 3-4 weeks in the fridge in advance of using.
Title: Strawberry Cake W/Creamy Strawberry Icing
Ingredients:
- 1 strawberry gelatin
- 1 fresh strawberries
- 1 1/2 2% low-fat milk
- 1 eggs
- 1/2 pecans
- 4 strawberry
- 1/2 cream cheese
- 8 butter
- 1/2 powdered sugar
- 3 1/2 fresh strawberries
- 3/4 milk
- 1 -3 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine cake mix, gelatin mix, mashed fresh strawberries and juice, oil, milk and eggs.
3. Mix well; stir in pecans.
4. Bake in greased and floured 9X13 pan for 35-40 minutes or until light brown.
5. Cool cake on wire rack for 15 minutes and pour frosting over semi-cooled cake.
6. To prepare icing, combine cream cheese and butter on low speed for 30 seconds.
7. Gradually mix in sugar.
8. Mix in mashed berries.
9. Raise speed to medium and continue to mix until light and well-combined adding milk to acheive desired consistency.
10. Fold in pecans.
11. If using 3 8" layers, put a small amount of frosting between each of the layers, the pour remaining frosting over top and allow to run down sides of cake.
12. Garnish individual slices of cake completely "smothered" with fresh, sliced strawberries.
13. Serve freshly frosted or refrigerated; refrigerate leftovers.
Title: Pink Wine Quince Compote
Ingredients:
- 4 fresh lime juice
- 1/4 sugar
- 1 3/4 whole cloves
- 5 nutmeg
- 1 cinnamon sticks
- 2 candied ginger
- 2 quinces
- 3
Instructions:
1. Place all ingredients, except quince, in the rice cooker bowl.
2. Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. (Recently, I've just peeled the quince and then sliced around the core, avoiding the need to scrape out the seed area). Place the quince slices in the wine mixture. Close the cover and set for the porridge cycle. Open the cover twice during the cook cycle to release the steam.
3. When cycle finishes, check the fruit - it should be very tender. If it is not, reset for a second cycle and check every 15 minutes until desired texture is achieved.
4. Remove the bowl from the cooker and let cool. Pour the compote into a storage container, cover and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.
5. Note1: It's very important to clean the core carefully -there is a white membrane that will never soften.
6. Note2: white zinfandel or a jug vin rose work fine; authors also suggest a Blanc de Pinot Noir, Lancer's or Mateus.
7. Note3: I use only about half to 2/3 of the sugar and find this quite sweet enough.
8. Note4: I see no reason why this could not be made in a regular rice cooker, a slow cooker, or simmered in a saucepan on the stove, but then you are on your own as to the time. Cooking time is based on my rice cooker, yours may differ.
Title: Soothing Juniper and Mulled Pears
Ingredients:
- 4 bartlett pears
- 2/3 Anjou pears
- 2/3 red wine
- 1/3 dark brown sugar
- 4
Instructions:
1. Peel, core, and quarter the pears.
2. In a saucepan, mix the red wine, brown sugar, pineapple juice, and juniper berries.
3. Let the mixture simmer for 3 minutes, then add the pears.
4. Simmer, uncovered, for 15 minutes, stirring and basting occasionally.
5. Serve in Small bowls or red wine glasses.
Title: Homemade Icing
Ingredients:
- 2 powdered sugar
- 1/2 butter
- 1 milk
Instructions:
1. Add together and blend well with mixer.
2. Place in refrigerator until ready to put on any cake desired.
Title: Triple Chocolate Mozart Cake
Ingredients:
- 500 dark chocolate
- 300 white chocolate
- 100 unsalted butter
- 500 eggs
- 5 sugar
- 400
- 2/3
- 2
Instructions:
1. make dark chocolate cream:
2. melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
3. remove from heat and add 1 tablespoon of liqueur.
4. beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
5. cover and refrigerate for 3 hours.
6. make white chocolate cream:
7. melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
8. cover and refrigerate for 3 hours.
9. make ganache:
10. melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
11. remove from heat & add 1 tablespoon of liqueur.
12. cover and refrigerate for 3 hours.
13. to make nut meringues:
14. prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
15. finely chop nuts in the food processor (do not grind!).
16. whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
17. gently fold the nuts into the meringue until it is uniform.
18. spread 1/3 of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness.
19. bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
20. after each meringue has cooled, peel off the wax paper and set it aside.
21. by the time you have baked all three circles, the creams will have spent 3 hours in the fridge--take each cream out and whip it until it is light and fluffy.
22. assemble your cake:
23. on the first meringue circle, spread the dark chocolate cream.
24. cover with the second meringue circle, and spread on it the white chocolate cream.
25. cover with the third meringue circle, and spread on it the ganache, on the top and sides.
26. cover and refrigerate for at least 3-4 hours.
Title: Pammy's Better for You Brownies
Ingredients:
- 2 canola oil
- 1/2 cocoa powder
- 3/4 granulated sugar
- 2 unsweetened applesauce
- 1/2 vanilla
- 1 flour
- 1/4 salt
- 1/4 baking soda
- 1/4
Instructions:
1. Preheat Toaster Oven to 350 degrees.
2. Spray a 8x8 metal baking pan with a spray Canola Oil.
3. NOT using the 2 Tablespoons Cocoa - sprinkle a little Cocoa in the pan and coat the bottom and sides of pan. Shake or bang the pan well and dump any extra out of the pan.
4. Using a fork, in a small mixing bowl, mix all the ingredients very well.
5. Pour in pan and spread evenly to cover the bottom.
6. Bake 15 minutes then turn the pan half way around.
7. Bake 10 minutes more or until it springs back and seems done.
Title: Fruit Frosting
Ingredients:
- 1/3 margarine
- 1 1/2 lemon juice
- 1 salt
- 2 powdered sugar
- 3 milk
- 1/4
- 1/2
Instructions:
1. Beat margarine until light and fluffy. Stir in lemon juice, salt and Kool-aid. Beat in powdered sugar until smooth.
2. Place milk in 1 cup measure. Microwave on medium high until very warm, 30 to 45 seconds. Add milk to frosting, 1 tablespoon at a time; beat until frosting is desired consistency. Stir in chopped nuts.
3. Fills and frosts 2 (9 inch) layers or a 9 x 13 inch cake.
Title: Julie's Orange Cake
Ingredients:
- 3/4 butter
- 1 butter
- 1 1/2 caster sugar
- 1 1/2 eggs
- 4 plain yogurt
- 1/2 all-purpose flour
- 3 bicarbonate of soda
- 2 fresh lemon juice
- 1/2 fresh lemon rind
- 1 sugar
- 3
- 1
- 1/2
Instructions:
1. Preheat oven to 180°C (350°F).
2. Spray a 20cm ring tin.
3. Cream the butter and cup sugar until fluffy.
4. Add orange rind and mix well.
5. Add eggs 1 at a time, beating well after each one.
6. Mix yogurt and orange juice and add to mixture.
7. Blend well and place in prepared ring tin (tube pan).
8. Bake for about 40 minutes.
9. Stand cake in tin for 5 minutes then turn out onto a wire rack.
10. Cool slightly.
11. Mix all ingredients for sauce in a pan.
12. Bring to boil and boil for 5 minutes and pour over cake while still hot.
13. It really is a sticky cake.
Title: Simple Original Apple Crisp
Ingredients:
- 8 tart apples
- 4 fresh lemon juice
- 1/2 vanilla extract
- 2 white sugar
- 1 1/2 cornstarch
- 1 dark brown sugar
- 1/4 cinnamon
- 1/2 cinnamon
- 1 rolled oats
- 1/2 butter
Instructions:
1. Preheat oven to 375 degrees.
2. In a mixing bowl combine apples, lemon juice,white sugar, 1/4 teaspoons cinnamon and corn starch, toss to combine.
3. Layer apple slices in the bottom of a buttered 8x10 baking pan, pouring any remaining juices over the top.
4. Combine brown sugar, remaining cinnamon, and oatmeal in a bowl.
5. Cut in butter.
6. Sprinkle sugar/oat mixture evenly over the apples.
7. Bake for 45 minutes or until topping looks crunchy and the apples are tender.
Title: Easter Nut Cake (Flourless)
Ingredients:
- 1 unsalted butter
- 5 lemon rind
- 1/4 lemon juice
- 1 hazelnuts
- 1 heavy cream
- 1/2 rum
- 5 confectioners' sugar
- 1
- 2
Instructions:
1. Preheat the oven to 375°F.
2. With a pastry brush, butter the bottom and sides of an 8-inch springform cake pan.
3. With a whisk or electric beater, beat the egg yolks for about 1 minute, then slowly pour in the sugar. Continue beating until the mixture falls back on itself in a ribbon when the beater is lifted out of the bowl.
4. Beat in the grated lemon rind and lemon juice, and with a rubber spatula, fold in the hazelnuts.
5. In another bowl, and with a clean beater, beat the egg whites until they form stiff peaks on the beater when it is lifted out of the bowl.
6. Gently but thoroughly fold the whites into the egg-yolk mixture until no streaks of white show.
7. Pour the batter into the buttered pan and spread evenly to the sides with the spatula.
8. Bake in the center of the oven for about 40 minutes, or until it has puffed and has begun to come slightly away from the sides of the pan. Turn off heat and let cake rest in the oven for 15 minutes.
9. Remove the sides of the pan and turn cake out on a cake rack. Cool to room temperature.
10. To make the topping, beat the cream with a whisk or electric beater until it forms soft peaks. Then gradually beat in the rum and sugar and continue to beat until stiff. With a spatula, spread over the top of the cake and serve at once.
Title: Banana and Honey Pudding
Ingredients:
- 4 bananas
- 300 plain yogurt
- 300 honey
- 2 lemon juice
- 1
- 1/4
Instructions:
1. Beat the cream until fluffy and whipped.
2. In a separate bowl, mash the bananas with a fork.
3. Stir in the yogurt and lemon juice into the bananas.
4. Fold in the whipped cream.
5. Serve into 4 small dessert dishes and topped with a sprinkling of the chopped almonds. If not serving right away, place the dessert cups in the fridge and wait on topping with almonds until right before serving.
Title: Chocolate-Coconut Cheesecake Squares
Ingredients:
- 2 graham crackers
- 3 unsweetened coconut
- 5 granulated sugar
- 2 granulated sugar
- 1 unsalted butter
- 3 unsalted butter
- 1/2 eggs
- 3 cream cheese
- 5
- 12
Instructions:
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
2. Stir together graham cracker crumbs and 2 cups coconut.
3. Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
4. Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
5. Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
6. Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
7. Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
8. Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts. Serve immediately, or refrigerate in an airtight container for up to 1 week.
Title: Raspberry Trifle
Ingredients:
- 4 lady finger cookies
- 1 raspberries
- 100 vanilla yogurt
Instructions:
1. Mash the thawed raspberries with a fork, set aside.
2. Break the lady finger in half and place in the bottom of each of the four bowls.
3. Spoon 1/4 cup (60 mL) of the mashed raspberries over top.
4. Open 1-100 g container of the Activia yogurt and spoon over top of the raspberries. Repeat with all four of the desserts. Place in the fridge. To soften the lady finger the dessert needs to set for at least 4 hours or overnight.
Title: Maja Blanca (Creamy Milk Pudding)
Ingredients:
- 2 coconut milk
- 1 sweetened condensed milk
- 1 white sugar
- 1 milk
- 1 water
- 1 cornstarch
- corn kernel
- flaked coconut
- coconut flakes
Instructions:
1. In a large sauce pan, bring the coconut milk to a soft boil over medium heat.
2. When the coconut milk is starting to boil, add the condensed milk and sugar. Stir the mixture until it is well blended. Let it simmer for about 8-10 minutes.
3. In a separate bowl, mix the fresh milk and cornstarch together. Stir until the milk and cornstarch are well blended.
4. After 8-10 minutes of simmering,slowly add the cornstarch mixture to the coconut milk mixture while continuously stirring the mixture.
5. When it is well blended,add the corn kernels, if desired.
6. Continue to stir the mixture over medium heat until you reach your desired consistency.
7. Pour in to an aluminum tray or any container of your choice. Greasing the container slightly with butter is optional.
8. Top it with coconut flakes.
9. Let it cool for at least an hour before slicing.