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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 64 |
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Directions: In a medium-size saucepan, combine coconut cream, half-and-half,
cornstarch, shredded coconut, and cinnamon; mix well. Heat over medium
heat, stirring constantly, until mixture leaves sides of pan. Remove from
heat and place in a lightly greased 8X8-inch pan. Refrigerate at least 2
hours.
Cut chilled mixture into 1-inch squares and roll in toasted coconut,
coating well.
Ingredients:
1/4 Cup(s) Coconut Cream
2 Cup(s) Half-and-Half
1/2 Cup(s) Cornstarch
1 Cup(s) Shredded Coconut
1/2 Teaspoon(s) Cinnamon
1 1/2 Cup(s) Toasted Coconut |
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