2 cups desiccated coconut
1 cup sugar
1/2 cup heavy whipping cream
1 cup milk
few pestacios sliver
Combine milk and sugar in a heavy bottom pan, and cook for about 15 minutes.Add desiccated coconut and cream, mix well and cook stirring continuously for about 15 minutes on medium heat scraping sides and stirring until the mixture thickens and leaves the sides of the pan. Turn the heat off, divide into two parts and add few drops of food color of your choice. Pour one part of the mixture into the greased tray and spread evenly with spatula. Top with second layer and spread evenly. Garnish with pistachios. Allow toprappak to cool completely and divide into square pieces. Enjoy flavorful rich and moist toprapaak.
jikoni 