Cascaron

• 1 10 oz. pkg. mochiko
• ¾ cup raw sugar
• 2 cups fresh shredded coconut
• 1 cup coconut milk
• 1 quart oil for frying

Mix first three ingredients together thoroughly. Add coconut milk. Mix only enough to moisten dry ingredients. Form dough into 1-inch balls or flatten. Deep fry in 375 degrees F. for 3-4 minutes, until golden brown. Cool on cake rack or in a colander. Yields 3 dozen.