Masapan de Coco Recipe
1 cup grated coconut
1 tbsp flour
½ cup evaporated milk
2 egg yolks
1 tsp vanilla
¼ cup crushed pineapple
6 tbsp chopped toasted peanuts
Packaging Material: ¾ cup sugar paper boxes
measuring cups and spoons
Mix the coconut, sugar, pineapple and cook until almost done.
Add milk. Cook over low heat with constant stirring.
Add the slightly beaten egg yolks.
Continue stirring until thick enough to mold.
Pour into paper boxes for molding.
When boxes are filled, brush top with beaten eggs and bake until golden brown on top.
Serve hot or cold.