Ingredients:
- 720g (2 packs) Wong Coco Nata de Coco Dugan, strained, retain the syrup water
- 500g Sweet corn, shelled, refinely blended
- 200g Plain bread, peeled, diced cut
- 200g Very young coconut, crosswise scraped
- 200g Grated cheddar cheese
- 100g Grated cheddar cheese for topping
- 250ml Coconut cream, ready mix
- 125ml Sweetened condensed milk
- 5 Duck eggs
- 50g Margarine
- 50g Granulated sugar
- 1 tsp Vanilla essence
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 20g Frozen butter, diced cut
To garnish:
- 360g Wong Coco Nata de Coco Cubes, strained, retain the syrup water
- Ready mix whipped cream, as desired
- 16 Stemmed red cherries
- 2 Peeled kiwi, thinly sliced
- 1 Canned peaches, strained, diced cut
Method:
- Combine and mix well margarine, eggs, sugar, vanilla and salt, until expand. Add in baking powder, milk and coconut cream; stir to dissolve.
- Put in refined sweet corn, young coconut, plain bread, grated cheese and Wong Coco Nata de Coco Dugan; combine all ingredients and mix well.
- Prepare a heat-resistant pan with 24 cm in diameter and 6 cm height; grease evenly with margarine.
- Pour the batter into the pan, place the frozen butter cuts evenly on top of the batter; then cover with grated cheese on top.
- Preheat oven at 175°C, bake the batter in the oven for + 65 minutes until the surface turned golden brown. After done, remove, then take out from the mold.
- Spread the top with whipped cream evenly.
- Decorate with Wong Coco Nata de Coco Cubes, kiwi slices, peaches and cherries.
Makes 16 slices
