Before you get started, scroll up a little and watch a quick recipe video.
Check the notes and tips at the bottom of the recipe for extra info and help.
Grease a square container with coconut oil and keep it aside.
½ tablespoon Coconut Oil
In a saucepan, combine cornflour, little coconut milk and whisk until you get a smooth lump-free mixture.
⅓ cup (50gms) Corn Flour/Corn Starch, 3 cups + ¼ cup 800ml Coconut Milk
Now add sugar, vanilla extract.
¾ cup (180 gms) Sugar, 1 teaspoon Vanilla Extract
Add remaining coconut milk and whisk well.
3 cups + ¼ cup 800ml Coconut Milk
Keep the saucepan on a burner and cook over medium-low heat for 12-15 minutes or until sauce thickens. Keep stirring constantly to avoid sauce sticking to the bottom of the pan.
Let the sauce cool down and then transfer to the greased container. Keep it in the fridge to set for at least 2-3 hours.
Once set, cut into squares, garnish with chopped walnuts and desiccated coconut serve immediately or store them in an air tight container to serve later.
4 Walnuts, 1 tablespoon Desiccated Coconut