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Indonesian coconut dessert


  • 1 bag frozen young coconut meat 454 g, thawed
  • 150 ml nut milk
  • 100 ml coconut water
  • 3 tbsp each of sugar all purpose flour, cornstarch
  • 1 tbsp vegan margarine
  • raisins as needed
  • slivered almond as needed
  • 1/4 tsp each cinnamon powder and Dutch cocoa powder


  • preheat oven to 350 F
  • in a pot, mix milk, water, flours, sugar, then bring to boil in medium heat, stirring continuously to thicken, then stir in margarine
  • stir in coconut
  • pour mixture into an aluminum foil lined pan, give some raisins and almonds
  • bake for 20 mins, let cool
  • sprinkle with cinnamon+cocoa mixture before serving