Fried Coconut Cream
CRISPY FRY® Seasoned CrumbsIngredients
- 2 cups (500ml) Coconut Cream
- 3/4 cup (200ml) Milk, evaporated
- 1 cup (185g) White sugar
- 1 tsp. (2g) Nutmeg, powder
- 1 cup (175g) Flour
- 2 Tbsps. (20g) Cornstarch
- 1 pack (50g) CRISPY FRY® Seasoned Crumbs
- 2 cups (500ml) Oil
Procedure
- MIX. In a saucepan, combine coconut cream, milk, sugar, nutmeg, flour, and cornstarch . Heat over low fire until thickened. Transfer to a small square baking pan and set aside in the fridge to cool down then cut into small squares.
- COAT & DEEP-FRY. Coat coconut cream in CRISPY FRY® Seasoned Crumbs. Heat oil in a pan. Deep-fry coconut cream until golden brown. Drain excess oil using strainer or colander.
- SERVE. Transfer to a plate. Serve and enjoy.
Cooking Tips
Place the coconut cream in the fridge or freezer for at least 1 hour to firm up before slicing. You may also place it in the freezer again before frying to help it keep its
Cooking Time: 20 minutes
Preparation: 20 minutes
Servings:
7
Serving size: 2 pcs.
Products Used
CRISPY FRY® Seasoned Crumbs
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Nutrition Facts
Calories per serving (kcal)
554.1
Carbohydrates (g)
57.3
Proteins (g)
9.8
Fat (g)
31.4
Dietary Fiber (g)
0.9
Calcium (mg)
142.5
Iron (mg)
2.4
Sodium (mg)
289.3
Good to Know Nutrition Facts
This Fried Coconut Cream recipe contains Calcium which supports bone health.