From Dina Khayat El Solh's kitchen in Lebanon. Originally published on Cookpad Lebanon as قالب المهلبية بالبسكويت وجوز الهند, with US measurements.
Biscuit and Coconut Muhallabia Mold
Dina Khayat El Solh @chef_dina
Biscuit and Coconut Muhallabia Mold
Open in Cookpad AppSteps
- 1
In a cold saucepan, whisk together the milk, cornstarch, and sugar.
- 2
Place over heat and stir until the mixture thickens. Add the coconut, mix well, and set aside to cool slightly.
- 3
Break the biscuits into pieces by hand.
- 4
Mix the biscuits with the muhallabia mixture.
- 5
Pour the mixture into a cheesecake pan (you can brush it with a little oil if you like), then refrigerate for at least 2 hours.
- 6
Remove from the pan and garnish with shredded coconut.
- 7
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