Ingredients
1 c. flour
1/2 c. oleo or butter
2 Tbsp. sugar
1 c. chopped nuts
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 small pkg. coconut cream pudding
3 c. milk
Method
Sources
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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
Thick coconut cream — curries, whipped topping, ice cream base
Electric slicer for paper-thin charcuterie, cheese, vegetables
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
Thick coconut cream — curries, whipped topping, ice cream base
Electric slicer for paper-thin charcuterie, cheese, vegetables
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix together and set in refrigerator, except pudding and milk. Cook pudding and milk and let cool completely. Spread pudding over crust, then spread cream cheese mixture over pudding. Top with coconut. Instant pudding can be used.