CREAMY COCONUT PIE

 CREAMY COCONUT PIE

This is a wonderful dessert. If you have a spare pie crust, a few boxes of pudding, and ten minutes to spare, you too can be having this creamy and delicious slice of summertime fun. If you feel like being extra fancy, consider toasting some coconut chips and sprinkling them on top.

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2-3/4 cups cold 2% milk
• 1 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup flaked coconut
• 1 graham cracker crust (9 inches)
• Toasted coconut

Directions

1. In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut.
2. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

•  Yield: 6-8 servings.
•  TOTAL TIME: Prep/Total 
• Time: 15 minutes

Nutritional Facts

1 piece: 312 calories,

15g fat (9g saturated fat),

11mg cholesterol,

348mg sodium,http://www.tasteofhome.com/recipes/no-cook-coconut-pie

38g carbohydrate (28g sugars, 1g fiber),

4g protein

 More recipe here: http://www.tasteofhome.com/recipes

UBE OR PURPLE YAM CHIFFON CAKE

UBE OR PURPLE YAM CHIFFON CAKE

Ingredients:

For the chiffon Cake

• 2 1/2 cups cake flour
• 2 1/2 tsp baking powder
• 2 tsp of ube flavourings
• 1 tsp of salt
• 1/2 cup oil
• 3/4 cup milk
• 8 egg yolks
• 1/2 cup sugar
• 5-7 drops of purple food coloring (optional)
• 1/2 cup Ube (purple yam, fresh ube or ube jam) if you use ube jam just decrease the sugar a little bit)

For the meringue

• 8 egg whites
• 3/4 cups of sugar
• 1 tsp of cream of tartar

For the Icing; you can used any you prefer to

• whip cream or cream cheese Icing or swiss meringue icing

How to Prepare:

Preheat the oven at 170 Degrees C.

1. First combine the dry ingredients: the cake flour, baking powder and salt, just mix it or sift and set aside.
2. In a separate bowl combine the wet ingredients: the ube flavoring, milk and oil, mix them together and set aside.
3. In a separate bowl beat the egg yolks and gradually add in the sugar and continue to beat till the egg yolk is pale in color and light, add the purple or ube and just continue beating until well combined, then add the flour mixture and use a folding method to mix and gradually add the wet ingredients and continue mixing them together using the cut and folding method. 
4. Add the food coloring for a cake to have vibrant color.
5. In a medium bowl, beat the egg whites and add 1 tsp of cream of tartar and gradually add ¾ cups of sugar and continue to beat until stiff and glossy peaks formed. You should be able to hold your bowl upside down without the egg whites falling out.
6. Then take about half of the meringue mixture and fold it into the batter. Use a spatula and keep stirring until no egg white streaks remain.Then add in the remaining meringue and fold until no streaks remain.
7. Pour the batter into the ungreased pan and bake this for 35-40 minutes until the cake’s surface is golden brown. When you touch the cake it should spring back.
8. Remove from the oven and revert the cake pan upside down to finish cooling and rising. Put a plate underneath in case it falls out.

 Serve and Enjoy!

See more at http://snappymindz.com/ube-or-purple-yam-chiffon-cake-recipe-that-looks-so-pretty-and-delicious/

Maja Blanca

Creamy Maja Blanca 

 

Ingredients:

• 2 1/2 cups coconut milk (1 big can)
• 2 1/2 cups evaporated milk (1 big can)
• 1 cup cornstarch
• 14 ounces condensed milk
• 1 cup fresh milk
• 15 ounces whole sweet kernel corn
• 1 teaspoon powdered vanilla
• 3 tbsp crushed peanuts or cashew nuts

Procedure for Cooking:

1. Pour the coconut milk and evaporated in a cooking pot and bring to a boil.
2. Add the condensed milk, whole sweet kernel corn, vanilla powder and then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes.
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring in a medium heat until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.
8. Garnish with crushed peanuts.
9. Allow to cool down then refrigerate for at least 1 hour.
10. Serving cold is much  enjoyable to eat as dessert. Preferred for summer dessert. Enjoy!