INGREDIENTS

• 1 1/2 Cup coconut milk
• 3 1/2 Tablespoons of corn starch
• 3 1/2 Tablespoons of sugar
• 1/4 Cup of corn starch
• 1 Egg
• 1/4 Cup of Progresso Bread Crumbs Italian Style

DIRECTIONS:

STEP 1 – COOK THE COCONUT MILK

• Add the coconut milk to the wok and then the sugar and wait until it boils

STEP 2 – THICKENING AGENT FOR THE COCONUT MILK

• Take some coconut milk from the wok and mix it with 1/4 cup of corn starch
• slowly add it to the boiling coconut milk and stir until it becomes thick
• Once it becomes thick put it in a plate bowl and put it in the refrigerator overnight to let it cool and solidify and then cut it into cubes.

STEP 3 – DEEP FRY THE COCONUT MILK

• Dip it into the corn starch
• Next dip it into the eggs
• And then Dip it into the bread crumbs
• Once finished with coating the coconut milk, deep fry the coconut milk at 350F Degrees until they turn golden brown which would take a few minutes