three potions of warm water and squeeze the bag of grated coconut
with every addition of water.
coco cream in a frying pan over medium heat until oil and latik
latik should have a delicate, golden yellow color and must not be
latik into a cool dish separate from oil or further heating will
turn the latik to darker shade.
cornstarch and sugar thoroughly in a 1-quart bowl and add ¼-cup
of coco milk.
the rest of the coco milk in a 2-quart saucepan.
the cornstarch-sugar mixture, stirring with a wire whisk until it
for 2 minutes to attain a cooked flavor of the starch.
while hot into two oiled cereal dishes.
into pie wedges. Garnish
each piece with latik.
hot or chilled.