Bulgur Espasol

Assemble these supplies:

3 cups finely ground,
toasted bulgur wheat
2 cups coconut milk
2 1/2 cups sugar
1 cup grated coconut from which milk
has been extracted
Pinch of toasted anise.

Steps in preparation:

Toast bulgur wheat 20 minutes on low heat and grind finely. Boil coconut milk and sugar 15 min-utes, stirring constantly. Add grated coconut, continue stirring. Add ground bulgur little by little, reserving 1/2 cup for rolling Cook 15 minutes on low heat until mixture is thick enough to roll. Spread wax paper with powdered bulgur, spoon out cooked mixture. Roll in-to 8 x 1 1/2 inch thick rolls. Slice into 1 inch pieces and wrap in wax paper. Makes 24 servings.