Inti kelapa (sweet coconut filling)

Ingredients

• 100 g palm sugar, cut into pieces
• 20 g brown sugar
• 50 g water
• 150 g fresh coconut flesh, shredded (see Tips)
• 1 pinch salt
• 1 tbsp cornflour

Preparation

1. Place palm sugar, brown sugar and water into mixing bowl and melt 5 min/120°C/speed Spoon.
2. Add coconut, salt and cornflour and cook 5 min/120°C/speed 1. Use as a filling for sweet buns or transfer into a sealable container and place into refrigerator until ready to use (see Tips).

Hints & Tips

• You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.
• Cornflour keeps the filling moist. To make this recipe gluten free, use gluten free cornflour.
• Use Inti kelapa as a filling for sweet buns, with pulut inti (glutinous rice with a sweet coconut topping) or to make kuih ketayap (crepe with a sweet coconut filling).
• You can store Inti kelapa in a sealable container in the refrigerator for up to 1 week.