Coconut Mochi

1 box Mochiko (sweet rice flour)

1 tsp baking powder

1 3/4 cups sugar (some recipes use 2.5 cups but not really necessary)

1 can coconut milk

3/4 cups coconut water

1 tsp vanilla extract

1 cup shredded coconut

Add all the dry ingredients except shredded coconut, in a large bowl. Mix up evenly.

Add wet ingredients in another bowl, mix. Then in increments, add dry ingredients to the wet ingredients. Mix until smooth.  Add shredded coconut and mix evenly. You can save 1/4 cup of shredded coconut.

Use Pam and spray a 9 x 13 glass baking dish.  Add mixture evenly.

Preheat oven to 350. Cover with aluminum foil and cook for 50 minutes. Remove from oven and remove foil and sprinkle remaining shredded coconut and cook for another 20-25 minutes.

Let it cool before cutting.  Serve (can heat up before serving to make it nice and gummy).