One of those wonderful things we eat in Hawaii. This is Sam Choy’s recipe…
Makes 24 Servings
Macadamia cookie crust:
-1 cup butter
-2 cups flour
¼ cup light brown sugar
½ cup finely chopped macadamia nuts
-2 cans (12 ounces each) frozen coconut milk, thawed (I just use the cans from the aisle)
-2 cups milk
-1 cup sugar
-1/2 cup cornstarch
-1 cup toasted sweetened flaked coconut
-8 ounces chopped fresh Waimea strawberries (optional)
Preheat oven to 350 degrees
In a medium mixing bowl, cut butter into flour with a pastry blender. Stir in brown sugar and macadamia nuts, and mix well. Press dough into a 13-by-9 inch baking pan. Bake 15 minutes or until lightly browned.
In a large saucepan, mix coconut milk with milk. Mix sugar with cornstarch, and stir into unheated coconut-milk mixture. Cook on medium heat, stirring frequently, until mixture thickens. Pour mixture over baked crust. Chill. Garnish with coconut(toasted is nice) and, if desired, strawberries.
It’s easy to half this recipe to serve 12.