Filipino-style Maria-mole

Ingredients

In the Filipino-style Maria-mole, we incorporate the flavors commonly found in Filipino cuisine. Instead of using regular milk, we use coconut milk to enhance the tropical taste. Additionally, we replace some of the sugar with condensed milk to add richness and sweetness. These adaptations give the dessert a distinct Filipino twist while still maintaining the light and fluffy texture of the original Maria-mole. We alse have the original recipe for Maria-mole, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 1 tablespoon unflavored gelatin 1 tablespoon unflavored gelatin
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a small bowl, combine the gelatin and water. Let it sit for 5 minutes to allow the gelatin to bloom.
2. 2.
   In a saucepan, heat the coconut milk over medium heat until it starts to simmer. Add the condensed milk, sugar, vanilla extract, and salt. Stir until the sugar has dissolved.
3. 3.
   Remove the saucepan from heat and add the bloomed gelatin. Stir until the gelatin has completely dissolved.
4. 4.
   Pour the mixture into individual molds or a large baking dish. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
5. 5.
   Once set, remove the Maria-mole from the molds or cut it into squares if using a baking dish.
6. 6.
   Serve chilled, garnished with shredded coconut.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Gelatin — Follow the instructions on the gelatin package for blooming and dissolving to ensure proper setting of the dessert.

Tips & Tricks

• For a more pronounced coconut flavor, you can add a few drops of coconut extract to the mixture.
• To add a touch of color, you can sprinkle some toasted coconut flakes on top before serving.
• If you prefer a sweeter dessert, you can increase the amount of condensed milk.

Serving advice

Serve the Filipino-style Maria-mole chilled as a delightful dessert after a Filipino-inspired meal. It can also be enjoyed as a sweet treat on its own or as a refreshing snack during hot summer days.

Presentation advice

To enhance the presentation, serve the Maria-mole in individual glass cups or molds. Garnish each serving with a sprinkle of shredded coconut for an added tropical touch.