LAYERED MUHALLABIA WITH COCONUT MILK ANG MANGO

For Coconut Milk Muhallabia:

2 cups milk
2 cups coconut milk
1/2 cup sugar
4 tbsps Corn Flour
1 tsp Vanilla Powder
1 tbsp water

For Mango Muhallabia:

4 ripened mango
1 tbsp Corn Flour
1 tbsp sugar
1 tsp warm water

For Garnishing:

1/2 cup coconut desiccated
Ground pistachio

Directions

Coconut Milk Muhallabia:

• Add sugar to milk then heat with coconut milk on low heat. Stir constantly
• Dissolve Corn Flour in 1 tbsp cold water, then add to milk. Add Vanilla Powder, and cook on low heat while stirring constantly until mixture becomes thick, set aside
• In serving glasses, pour mixture putting up-to middle of the glass. Refrigerate to cool

Mango Muhallabia:

• Peel mango and cut it into small pieces, add sugar and mango juice, then mash with a fork
• Heat mango mixture. Dissolve Corn Flour in 1 tbsp cold water, then add to mango with constant stirring, until mixture becomes thick. Set aside
• Place mango muhallabia on top of the prepared coconut muhallabia, refrigerate until layers set

Garnish:

• Roast coconut on low heat for 3 minutes or until golden color, then garnish muhallabia together with pistachio
• Serve and enjoy!