Cebuano Maja Nangka


Coconut Sause 
    1 cup thick coconut cream (first extract) 
    1/3 cup sugar 
    2 tbsps. fresh langka, diced 
    1/3 cup coconut, grated 
    3 tbsps. cornstarch, dispersed in 
    3 tbsps. water 
Maja Mixture 
    1 cup cornstarch 
    1 1/2 cups sugar 
    2 cups coconut milk (second extract) 
    1 370 ml. can CARNATION Evaporated Milk 
    1/3 cup fresh langka, sliced 


1. Combine cornstarch, 1/2 cup sugar and 1 cup of coconut milk in a bowl. Set aside. In a saucepan, mix remaining coconut milk, CARNATION Evaporated Milk and langka; simmer for about 5 min. Slowly add cornstarch mixture and cook, stirring constantly until thick. Pour into a greased mold. Cool then chill for about 1 hr. Unmold onto a serving platter and top with coconut sauce. 2. To prepare sauce, combine first four ingredients in a pan. Simmer stirring constantly for about 5 minutes. Add cornstarch and continue cooking until thickened. Cool and pour over chilled maja nangka.