Coconut corn cake
By VicentaLakin
Fresh and sweet, delicious and nutritious corn juice, and fragrance coconuts, a little sweet for the summer
Recipe Recommendations
- sweet corn one
- coconut juice 30 grams
- fine sugar appropriate amount
- corn starch 2 tablespoons
- coconut a little
- sweetening
- cook
- ten minutes
- simple
Steps for Coconut corn cake
1
Sweet corn washed, steamed. Or some sweet, raw corn
2
Cut corn grains with a knife, load them in the food machine, with appropriate amounts of coconut juice and fine sugar. If it's ripe corn, choose the blending program, if it's raw sweet corn, select the soup program
3
When it's done, it's better to filter
4
A few coconuts were spilled on the base of the mold. It can be silica, or metal-free
5
Filtered corn juice and corn starch
6
Heat it on a little fire, in a single direction, until it becomes sticky. Status
7
Falling into the mould, spilling a little bit of coconut on the surface, shaking a few bit of the bubbles, dropping them in the freezer for about half an hour and then distilling them