Happy Filipino Independence Day!!! This weekend, I will be checking out the Los Angeles Filipino parade to support my community, while tasting all the delicious and unique food! I love anything with coconut, and Filipino desserts feature it in almost every recipe! If you can’t make it to your local festivities, try this recipe for the classic Filipino dessert at home. Traditionally, the recipe asks for fresh shredded coconut (sold in the freezer section at most Asian grocery stores) but you can substitute the dried variety instead.
1 ½ cups sweetened shredded coconut
½ cup sweetened condensed milk
½ teaspoon pure vanilla extract
1 large egg white, at room temperature
Preheat oven to 325 degrees. Combine first 3 ingredients in a bowl. In a separate bowl, add egg white and use whisk or electric mixer until whites form medium – firm peaks. Fold in remaining ingredients, and mix gently until combined. Drop mixture by tablespoon onto parchment lined baking sheet, or lined mini-muffin tins. Bake for 25-30 minutes until golden brown, cool on wire racks and enjoy!
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