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Coconut Latiya
Coconut Latiya is a traditional Guam recipe for a classic dessert of custard (vegetarian in this case) served over a sponge cake finger base that's finished with ground cinnamon. The full recipe is presented here and I hope you enjoy this classic Guam version of: Coconut Latiya.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesMilk RecipesGuam Recipes
This is a classic dessert from Guam made from a cake finger base topped with custard and finished with a sprinkling of cinnamon. Typically the custard is made with eggs, but this is a vegetarian version. Though the recipe calls for pound cake, you can use your favourite cake. I'm partial to Madeira cake and carrot cake is also good, as is a Victoria sponge.
Ingredients:
1 pound cake, cut crossways into thumb-thick slices
1 tin (400g) evaporated milk
1 tin water (use the evaporated milk tin)
2 tins (2 x 400g) coconut milk
115g butter
100g sugar
1 tbsp vanilla extract
250ml (1 cup) sweetened coconut flakes
8 tsp (heaped) cornflour
ground cinnamon, to garnish
Method:
Arrange the cake pieces neatly in the base of a heat-proof dish (an oblong casserole dish is good).
In a medium-sized saucepan mix together the evaporated milk and coconut milk along with the sugar, butter, vanilla extract and coconut flakes. Place over medium heat and bring to a simmer.
Fill the empty evaporated milk tin with water, pour into a bowl then beat in the cornflour to yield a smooth slurry.
When the butter in the pan has melted whisk in the cornflour and water slurry. Whilst stirring constantly with the whisk bring the resultant mixture to a boil. Continue cooking for 60 seconds more then take off the heat and immediately pour over the cake fingers.
Sprinkle over the cinnamon then set aside to cool so the custard solidifies. Once cold, transfer to your refrigerator and cool for at least 2 hours before cutting into squares and serving.
