Dorothy Ferreria


Coco Corn Gelatin
by Dorothy Ferreria

2 tbsp unflavored gelatin
1/2 c fresh milk
1/2 c canned coconut milk or cream
1 c all-purpose cream
1/2 c liquid from canned whole corn kernels
1/2 c white sugar
Well-drained canned whole corn kernels


1 c chilled whipping cream
1/2 c sifted powdered sugar
Cornflakes or rice crispies for topping

In a large saucepan, allow the gelatin to bloom in fresh milk for five minutes. Add coconut milk and all-purpose cream.
Add corn kernel liquid, sugar and corn. Mix well.
Cook over low heat until gelatin dissolves completely.
Transfer to ramekins or wine glasses. Chill to set.
Meanwhile, prepare the whipped cream.
Pipe out rosettes over the firm gelatin. Top with cornflakes or rice crispies.

Tip: You can opt for macapuno while adding the coconut juice or the dried mango fruit using mango juice.


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