Cookbook:Bienmesabe

Cookbook | Ingredients | Recipes

This popular and tasty dessert makes 10 portions.

IngredientsEdit

ProcedureEdit

  1. Grate the coconuts. Separate the coconut from the milk of the coconut. Combine the coconut (reserve the milk) with the sugar. Cook until a thick syrup is made. Remove from heat and to allow to rest.
  2. Beat the yolks with a little bit the coconut milk, add this to the syrup. Mix well, return to the heat. Stir constantly until it thickens well. Idea is to obtain a rather thick, very coconutty, coconut cream.
  3. In a glass dish, layer the coconut crème and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon.
Last modified on 15 January 2010, at 23:58