Adapted from Sunset Magazine (November 2006). It is a traditional Hawaiian sweet, also very much loved in the Philippines where it is called maja blanca. We served this at Tom's bday/soup party. Very quick and very easy. The only deviation from the Sunset recipe is that we did not add salt and we toasted the coconut in a pan rather than in the oven. Everyone really loved it.
Ingredients
- 1/2 c. sweetened flaked coconut
- vegetable oil for baking dish
- 1-14oz. can of coconut milk
- 6 tbsp. cornstarch
- 1/3 c. sugar
- 1/2 tsp. vanilla
- 1/8 tsp. salt (which we did not use)
Brown coconut in a saucepan over medium heat, stirring constantly.
Oil an 8" square baking dish.
Stir 1/2 cup coconut milk and cornstarch together until smooth.
Combine 1 1/2 c. coconut milk (if there isn't enough left, augment with water) and sugar in a medium saucepan over medium heat.
Stir over medium heat until sugar is dissolved.
Slowly drizzle cornstarch mixture into the saucepan, whisking it in.
Whisk in vanilla.
Whisk vigorously (do not allow to boil) until mixture is very thick, pulling away from pan and no longer tastes floury (about 4 to 6 minutes).
Pour into prepared dish and spread evenly.
Let cool briefly, then cover with plastic wrap and chill until set (about 1 hour).
Cut into 22-24 triangles and sprinkle each with a pinch of the toasted coconut.
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