Preparation time: 3-hrs
Cooking time: 20-min
Difficulty: Easy - for beginners
Dietary guidance: v
1/8 tsp ground cinnamon
3-tbsp corn flour
1/4 Coconut heavy milk
2 1/2 cups whipping cream or use heavy cream whipped
2-drops green food colour
85gm Coconut Flava-pudding (green box) or Vanilla Jello-Pudding
425gm / 8oc=z can of Nata-de-Coco fruits in heavy surp
1/2-cup caster sugar
12-14 Korean Coconut wavers - haved
1-bag Marie Classic Vanilla Biscuit or vanilla wafers - crushed
1-box of Coconut Kelapa Biskuts (Small coconut holiday cookies)
300-gm butter or small Planta butter-fat (salted margarine) melted in microwave.
1/2 cup flaked coconut toasted for topping
color sprinkles for garnish
1-small pkg of icing candy
1/4 tsp salt
1/4 tsp cream of tarter
1/8 tsp vanilla essence
Layers is the key to this recipe.
What you will need:
9x10-glass serving dish.
2-large mixing bowels
1-small mixing bowl
1) Crush biscuits by hand to prep them before putting into blender. Blend the wafers until they are a fine powder and then combine with butter. in 9" baking dish. Smooth with the back of a spoon and press into the pan until sides come to the top of the dish. Cool the crust in fridge while prepare the remainder of the dish.
2) Cream the cheese, sugar, and cinnamon in a small mixing bowl. In large bowl whip heavy cream, 1/8-tsp vanilla and add 1/4 spoon cream-tarter. Whip on high speed for 10-min until whipping cream develops high peaks. A short cut is to use cool-whip if you can find it. Mix cream and sugar together with 1-cup whipping cream and using a spoon fold this onto top of the bottom layer of crumbs. The crumbs should be hard now and should stand up without falling apart. If yours starts to crumble like sands then you need to refrigerate it longer before adding the cream. Cool in fridge for 1/2 hour before adding the Nata-de-CoCo (White) fruit.
3) Prepare the pudding mix on stove as directed on the box. If the pudding is not firm add 1/2-tble spoon of corn flour to hot pudding. if your using instant pudding your have to add another box to make it firm.I used Nona coconut pudding available in Malaysia. or You can use Jello brand instant vanilla/coconut pudding. Allow pudding to cool to room temp and Layer this on top of the 2nd layer of cooled cheese mixture, whip cream and fruit.
4) Put the pudding dish in the fridge over nite and cover with plastic wrap. The dish should set to form a solid milky-green color. You can tell it set by how shinny it is. Add the 1/2 coconut cookie rounds and coconut biskuts to the top of pudding. Garnish with color-sprinkles or flaked-coconut.
To serve slice between the biskuts and provide a spoon. Goes well with Asian dishes.