CRISPY FRY® SEASONED CRUMBS
2 cups (500 ml) Coconut cream
3/4 cup (177 ml) Milk
1 cup (185 grams) Sugar
1 teaspoon (2 grams) Nutmeg
1 cup (175 grams) Flour
2 Tablespoons (15 grams) Cornstarch
1 pack (15 grams) CRISPY FRY® Seasoned Crumbs
2 cups (450 ml) Oil
|Calories per serving (kcal)||1091|
|Dietary Fiber (g)||0.9|
Preparation time: 30 minutes
Cooking time: 30 minutes
- MIX. In a medium saucepan over low fire, mix together coconut cream, milk, sugar, nutmeg, flour, and cornstarch. Stir until a thick consistency is achieved. Transfer to a small square baking pan and set aside to cool down. Cut into small pieces (5cm long and 3cm wide).
- COAT. Using CRISPY FRY® Seasoned Crumbs coat the cut milk pieces evenly.
- DEEP FRY. In a pan with hot oil, deep-fry the coated milk until golden brown.
- SERVE. Transfer into a serving plate, serve and enjoy.
Makes 7 servings
Serving size: 2 pieces (85 grams)
For better handling, refrigerate your cooked coconut milk overnight.