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Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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In a mixing bowl, mix potato, coconut, salt, and vanilla. Gradually mix in sugar. Cover; refrigerate overnight. Shape into 1/2 tablesppon-size eggs. Heat chocolate and oil until chocolate melts. Dip eggs into chocolate-oil mixture. Set aside of wax paper in refrigerator to harden.