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Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Achievable elevated desserts — laminated doughs, cakes, custards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Achievable elevated desserts — laminated doughs, cakes, custards
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Sift flour into saucepan, slowly add milk, stirring constantly until all milk is absorbed and mixture is smooth. Cook over medium-low heat, stirring constantly until very thick. Set aside to cool. In a mixing bowl beat sugar and shortening/margarine at high speed until light and fluffy. Blend in flavorings. Add cold flour mixture, beat until frosting stands up in stiff peaks. This cannot be over beaten. Fold in one cup coconut. Frost cake. Sprinkle on pat remaining coconut on sides and top of cake.