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I got this recipe many years ago from a Goya cookbook and I must say that after trying other recipes this is the one I always go back to. It is quick and very easy and is packed with lots of coconut flavor. For the past 6 years my co-workers have asked me to make this for our Thanksgiving luncheon and its always the first dessert to go. One note - I like to use 2 cups of canned coconut milk in place of regular whole milk.
Units: US | Metric
Serving Size: 1 (171 g)
Servings Per Recipe: 4