1 (18 ounce) can blueberries
1 (12 fluid ounce) can evaporated milk
1 1/2 cups shredded coconut
1 (9 inch) sponge cake
3 cups flaked coconut
In a medium saucepan, bring to a boil blueberries. Cook, stirring, for 8 minutes. Remove from heat. Pour in evaporated milk and coconut and stir together. Let cool slightly.
In a medium saucepan, bring water to a boil. Place whipped cream in heated mug and pour over blueberries. Let stand while beating filling into batter.
This is quite good, but I'd change a few details. I never used onion powder, so I think I'd need to first look for a Chinese ingredient (fuwa if I know it!) and then look for the right amount. My ingredients were: 2 scoops Chenopodi, plus another 1/2 tsp added depending on how much I wanted more. I trimmed down the pecans to size, too. 3) I added a bit of flour to thicken it up. Thick & nice. 4) I served it over chicken rice-a-roni--blends well with no tongue bite. Only thing I'd change-maybe rub some more oil on before baking. 5) And as mentioned, I used German sausages. One suggestion: instead of baking them in a skin, I'd just grease the dish with cornstarch when I put it in the oven. Mak
Decided to make this for my Easter Bunny, added a dollop of this & some shaved coconut. Will certainly make this again!