A comfort food commonly shared in Filipino potlucks and afternoon parties. It can be a dessert or a snack and is best served with iced tea or fruit juice.

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil.

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  • Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside.

  • Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.

Nutrition Facts

557 calories; protein 4.2g 8% DV; carbohydrates 69.1g 22% DV; fat 32.3g 50% DV; cholesterol 2.5mg 1% DV; sodium 126.2mg 5% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/03/2011
It tasted okay andbrought back memories of Grandma's cooking. However I can taste the cornstarch even thoughI didn't finished the entire 1 1/2 C. Over all it is ok and I finally finished the last piece last week. Read More
(4)