COCONUT FLAN
1 1/2 cups sugar
1 can sweetened condensed milk (14 ouncees)
1 can evaporated milk (12 ounces)
1/2 cups milk
6 eggs
1/2 cups shredded coconut
Preheat oven to 350 F. Gently stir 1 cup of sugar over medium heat until the sugar is completly melted and golden-brown. Pour into a large baking dish and cool until hardened (~15 min). Mix remaining ingredients until smooth (~3 min). Pour into the baking dish over the caramel. Bake for 45 min until set. Cool for 30 min and serve!
MAGNOLIA'S BANANA PUDDING
1 1/2 cups water
2/3 cup instant vanilla pudding mix
1 (14-ounce) can sweetened condensed milk
3 cups heavy cream
1 (12-ounce) box vanilla wafers
4 bananas, sliced
Mix together water, pudding mix, and condensed milk until smooth. Refrigerate for at least 4 hours. Whip heavy cream. Fold the whipped cream into the pudding mixture until well incorporated.
In a bowl, layer vanilla wafers, sliced bananas, and pudding mixture; Refrigerate for at least 30 minutes and serve.
YOGURT AND RASPBERRY CAKE
Preheat oven to 320°F. Grease and flour a 10 inch tin.
With an electric mixer, cream together 2/3 cup unsalted butter and 1 1/2 cups sugar. Add 3 eggs and beat well. Fold in 1 cup greek-style plain yogurt, lemon zest and lemon juice from 1 lemon, then fold in 2 cups self-rising flour and 1 teaspoon baking soda.
Pour half the batter into the cake tin. Sprinkle 1 cup frozen raspberries over the batter, then pour in the remaining batter. Bake for 40 minutes. Cool, serve, savor, and floss!
BLACK RICE PORRIDGE
Black rice porridge is a classic Indonesian breakfast dish. Did you know that black rice is higher in anthocyanin antioxidants than blueberries?
1 cup black rice
1 can full-fat coconut milk
1 1/2 cups water
a pinch of salt
1-2 Tbsp brown sugar
Vanilla bean
Fresh fruits to garnish
Place rice in a pot with the coconut milk, water, salt, and vanilla bean. Bring to a boil, reduce to simmer, and cook covered until most of the liquid has been absorbed (45-60 minutes). Remove from heat, add brown sugar and fold to combine.
Serve with fresh fruits – mangos, bananas, passion fruit, pomegranate, apples etc. – and a drizzle of coconut milk. Enjoy!
PEACHES, BROWN SUGAR, ORANGE ZEST & CREAM
2 tbsp butter
4 large ripe peaches, sliced
2 tbsp orange liqueur OR 2 tsp fresh orange zest
2 tbsp brown sugar (or more to taste)
your favorite vanilla ice cream
Melt butter and sugar in medium sauce pan. Once butter is lightly browned, add peach slices. Stir until tender, then add liqueur. remove from heat, and serve hot peaches over vanilla ice cream. Serves 8.
