Ingredients

5 C heavy cream

3 C sugar

1 lb Plugra

1/4 C cornstarch

1 t vanilla

9 C shredded sweetened coconut

Preparation

  1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat stirring occasionally until sugar is dissolved.
  2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 T water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 min.
  3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish to cool.
  4. Best to use same day though recipe says to store overnight and whip back up the next day.