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Ingredients
- 2 cups fresh corns (about 4 ears)
- 15 ounces can of young coconut meat in syrup, preferably "Aroy-D"
- 2 ounces shredded coconut
- 3 tablespoons cane sugar
- 1 teaspoon salt
Method
- Separate young coconut meat & syrup, and cut the coconut meat into long and thin slices (not too thin); you will have about 4-5 oz. of young coconut meat. Set aside.
- Remove the husks, and place the corn on the grill, and grill for 15 to 20 minutes. Using pastry brush to put syrup on the corn every time you need to turn the corn; turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the kernels.
- Mix kernels, young coconut meat, shredded coconut, sugar, and salt in the bowl. Add more sugar if needed, and ta-da...
