Chilled Coconut Squares

Ingredients:
2 cans of coconut milk
1/2 cup of shredded coconut
2/3 cup sugar
12 tablespoons cornstarch 

1 teaspoon vanilla extract
A pinch of salt
1 tablespoon of vegetable oil (for greasing pan)

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Toasted Coconut Garnish:
1. Preheat the oven to 350 degrees.
2. Line a baking pan with parchment paper. 
3. Spread shredded coconut on parchment paper evenly and bake for 8 minutes or until golden brown.
4. Remove toasted coconut and let cool. 

Coconut Squares:
1. Shake can of coconut milk before opening. 
2. In a small bowl, mix in 1 cup (1/2 can) of coconut milk with 12 tablespoons of cornstarch.
3. In a medium non-stick saucepan, pour in 3 cups of coconut milk add in water if not enough to top-up (approximately 1.5 cans plus water). 
4. Place medium non-stick saucepan on medium heat and mix in sugar until melted. Do not let boil. 
5. Drizzle in the small bowl of cornstarch mixture while mixing at the same time. Add in salt and vanilla. 
6. Stir vigorously over medium heat for 8-10 minutes until the coconut milk becomes a thick pudding-like consistency but do not let boil. 
7. Grease a 9 inch baking pan with vegetable oil. 
8. Pour the cooked coconut mixture into the baking pan and let cool for 10 minutes. 
9. Seal with plastic wrap and chill in fridge for 1 hour. 
10. Sprinkle toasted coconut to garnish. Cut into squares.
11. Creepily bring the sweets to the office and leave in the kitchen with a sign saying "Eat me" and enjoy your coworkers indulge ... better on their hips than mine. 

How the consistency of mixture should look.

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"Better on your hips than ours!"
❤ The Midnight Bakers  ❤