3 oz desiccated coconut
2 oz creamed coconut, chopped
2 oz sugar
4 tsp cornflour
5 fl oz single cream
mini flapjacks, to serve
Put the desiccated coconut in a saucepan with 16 fl
oz of water, the creamed
coconut and sugar. Bring to the boil and simmer for
10 minutes. Strain the mixture
into a bowl, pressing mixture thoroughly to extract
all the liquid.
In a fondue pot, blend the cornflour smoothly with
the cream, then add the coconut
liquid, and cook over a gentle heat until
thickened, stirring all the time. Serve
warm with mini flapjacks.
(Serves
4)