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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 tsp. active dry yeast
- 1/2 cup warm water (110 degrees)
- 1/4 cup granulated sugar (divided)
- 1/4 cup evaporated milk (warmed to 110 degrees)
- 1/2 tsp. salt
- 1/4 cup melted butter
- 1 large egg
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour (then more as needed)
- 4 cups vegetable shortening (for frying)
- 200 grams shredded coconut (toasted)
- 1 1/2 cups confectioners sugar (sifted to remove any lumps)
- 4 Tbsp. milk (or water)
- 2 tsp. vanilla extract (optional)
- 4 Tbsp. custard powder (you may use corn starch in its place)
- 4 Tbsp. sugar
- 500 mL coconut milk
- 3 Tbsp. cream (thickened, optional)
- 2 Tbsp. unsalted butter (optional)
- 1 Tbsp. vanilla bean paste (or extract)
- 2 1/4 tsp. active dry yeast
- 1/2 cup warm water (110 degrees)
- 1/4 cup granulated sugar (divided)
- 1/4 cup evaporated milk (warmed to 110 degrees)
- 1/2 tsp. salt
- 1/4 cup melted butter
- 1 large egg
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour (then more as needed)
- 4 cups vegetable shortening (for frying)
- 200 grams shredded coconut (toasted)
- custard (Coconut)
- 4 Tbsp. custard powder (you may use corn starch in it's place)
- 4 Tbsp. sugar
- 500 mL coconut milk
- 3 Tbsp. cream (thickened, optional)
- 2 Tbsp. unsalted butter (optional)
- 1 Tbsp. vanilla bean paste (or extract)
- glaze
- 1 1/2 cups confectioners sugar (sifted to remove any lumps)
- 4 Tbsp. milk (or water)
- 2 tsp. vanilla extract (optional)
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