Ingredients
1 cup water
2 cups sugar
4 whole cloves
4 cups grated coconut
1 1/2 cups whole milk
1 -2 tablespoon cinnamon
Method
Sources
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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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In a large pot over medium heat, cook water sugar, and cloves. Stir until dissolved. Heat until mixture reaches soft-ball stage on a candy thermometer (about 240F). Using a spoon carefully discard cloves. Add coconut and milk. The mixture will clump. Continue to stir until smooth. Simmer for a few minutes. Spoon into serving dishes and refrigerate at least 30 minutes. Sprinkle with cinnamon. Serve chilled.