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Rich demerara sugar syrup — old fashioned, tiki, dark spirit cocktails
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Rich demerara sugar syrup — old fashioned, tiki, dark spirit cocktails
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards
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heat oven to 350 degrees f. combine graham crumbs, butter and corn syrup; press onto bottoms and halfway up sides of 12 paper-lined muffin cups. bake 8 to 10 min. or until golden brown. cool completely. meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. stir in lime juice, then 1/4 cup cool whip. refrigerate until ready to use. spoon pudding mixture into resealable plastic bag. cut 1/2-inch piece off one bottom corner of bag. use to pipe pudding mixture into tart shells. refrigerate 2 hours. top with remaining cool whip just before serving.