[Trinidad and Tobago] Coconut Flour Parsad


1/4 cup ghee

1 cup coconut flour

3/4 cup semolina or cream of wheat – optional

3/4 cup sugar

1 tsp cardamom powder

2 tsp minced ginger

2 cups Emma UHT Coconut Milk 1L, 18% Fat


Sliced almonds

Cherries – optional

Preparation Methods

Step 1

Melt the ghee on a pan.

Step 2

Add coconut flour. Semolina and cream of wheat are optional.

Step 3

Stir it well to cook it until it feels light.

Step 4

Add sugar, cardamom powder, minced ginger, raisins and sliced almonds. (cherries are optional). Mix them well.

Step 5

Add the warm Emma UHT Coconut Milk 1L, 18% Fat and mix it well.


Products used in this recipe:

Emma UHT Coconut Milk 1L, 18% Fat

Ingredients: Ingredients: Fresh Coconut Cream, Maltodextrin, Modified Starch

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