Khmer dessert, Coconut caramelized sweet, Cambodian dessert

Combine coconut milk, sugar, and salt in a saucepan over medium heat.

Stir until sugar dissolves, about 3-5 minutes.

Add vanilla extract and continue to heat until mixture is warm but not boiling.

In a separate bowl, mix cornstarch with water to create a slurry.

Slowly pour the cornstarch slurry into the warm coconut mixture, whisking continuously.

Cook for 5-7 minutes until the mixture thickens, stirring constantly.

Remove from heat and stir in shredded coconut and butter until melted.

Add lime juice and mix well to combine.

Pour the mixture into a greased dish and smooth the top.

Let it cool at room temperature for 30 minutes.

Refrigerate for at least 2 hours until set.

Once set, cut into squares and sprinkle with coconut flakes.

Dust with cinnamon, nutmeg, and cardamom for flavor.

Serve chilled, garnished with fresh fruit.

Spice Level:

Dietary

Allergens