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Ingredients: 3 cups grated fresh young corn
1 cup rice flour
5 cups coconut milk
2 cups sugar
1 cup grated coconut
Procedure:
Toast coconut in a skillet over medium heat until light brown.
Combine all ingredients and pass through a strainer.
Cook over low fire, constantly stirring until thick.
Pour into 1 ½-quart casserole and let cool.
Serve with toasted sweetened shredded coconut. 8 servings
10 minutes 10 mins prep
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