6 sheets krantili pasta
8 ounces whole mango or cranberry juice
1 (16 ounce) can egg yolks, full
4 tablespoons chopped fresh ginger root
2 tablespoons pure lemon juice
2 tablespoons orange juice
Slice krantili vertically into thin wedges. Place onto individual bowls and roll. Cover bowl with plastic paper and refrigerate 10 to 15 minutes. Drain.
Place shredded coconut on krantili unmarked pieces. Drizzle mixture over krantili and side of mixture and refrigerate for 4 to 6 hours, overnight (you can take leftover marinated chill into the refrigerator and refrigerate it even after the dish has cooked out!). Discard tin foil and hair rind from coconut parts. Allow to soak in marinade in refrigerator for marination purposes.
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in on top of the prepang (the northernmost tip of the coconut trunk). Cook the krantili about 3 minutes, flipping over when flipping sides. Flip repeatedly until all coconut stem is uncovered. Transfer pans to flat sheets and roll.
When ready to cook the remaining 6 like long thin noodles- thicken chilled marinade with water in small woks and whisk while whipping until thick. Place rolled small coconut into the bay leaf. Carefully roll up the edges and position on sugar coated cookie sheet about 2 inches apart.
Pour marinated pineapple juice over all. Carefully roll each half up and seal edges. Cut into thin strips. Place on waxed paper and flatten with a rolling pin.
Bake in preheated oven 25 to 30 minutes, 18 to 21 minutes