This fasting sweet, with exotic aromas and coconut flavour, is reminiscent of our favourite galaktoboureko.
Materials:
1 litre of coconut milk
150 gr. crystal Sugar
90 gr. corn flour
80 ml of water
5-6 sheets of filo pastry
120 ml corn oil
200 ml of water
80 ml of glucose
Step 1
Syrup: Boil all the ingredients for the syrup together for 2 minutes from the moment it starts boiling. Set aside off the heat to cool.
Step 2
Pour the coconut milk into a saucepan with the sugar and place it on the flame. In another bowl, mix the corn flour with 80 ml of water. Before the coconut milk starts to boil, slowly add the cornflour and water, mixing quickly with an egg beater. As soon as the cream has set, remove from the heat.
Step 3
In an oiled 20x20 cm square pan, place the filo sheets crosswise, oiling them in between and letting them protrude from the sides of the pan.
Step 4
Pour the hot cream over the filo pastry and cover it with the protruding filo, oiling them as well.
Step 5
Bake in a preheated oven at 170°C for 40 minutes. Remove the pan from the oven, leave for 2'-3' and pour the cold syrup.
