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Recipe from Joy Nabua of Calif.
18 tbsp. corn starch
1 cup sugar
1 can sweet corn (grits)
1 cup milk
1 cup coconut milk
Mix all liquid ingredients. Pour in cornstarch and sugar. Mix thoroughly. Add the sweet
corn in the mixture. Cook in a low fire for 20-30 minutes constantly stirring the mixture
to prevent lumps. When mixture becomes sticky (like paste) pour it in a scallop circular
moulder (Tupperware). Let it cool before chilling in the fridge and serve cold.
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