- 2 packs of Instant Coconut Milk approximately around 50 g
- 1 small box of Cream Cornstarch
- 2 big cans of evaporated milk
- 1 big can of condensed milk
- 1 big can of Corn Kernel
- 100 g of Quick Melt
- ¼ kilo of white sugar
- 1 can of fruit cocktail (approximately around 850 g)
- 250 ml of All Purpose Cream
INSTRUCTIONS:
- Dissolve the powdered coconut milk using the juice of the fruit cocktail and add at least 1 cup of water.
- Boil 1 liter of water and slowly pour the coconut milk then bring to boil for at least 5 minutes stir every after 1 minute.
- Add the sugar, condensed milk, evaporated milk, quick melt cheese, All purpose cream and whole sweet kernel corn then stir until all the ingredients are evenly distributed and the cheese has melt. Bring to boil for at least 3 minutes but make sure to stir as necessary as needed.
- Simmer for 8 minutes
- Dilute the cornstarch in a cold water then add it on the pot.
- Stir thoroughly.
- Allow to cook while stirring until the mixture reaches your desired thickness
- Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
- Garnish with fruit cocktail
- Allow to cool down then refrigerate for at least 1 hour
- Serve cold. Share and enjoy!
Source: The Early Morning Chat
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