Coco Quemado (crispy Coconut)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Archived, Cuba, Desserts, Update | 8 | Servings | |
INGREDIENTS
| One 16-ounce can coconut in | ||
| heavy syrup undrained | ||
| available at | ||
| Hispanic markets ), Hispanic markets | ||
| 1/4 | lb | Sugar |
| 1 | Stick cinnamon | |
| pn | Of salt | |
| 3 | Egg yolks | |
| 1 | Egg | |
| 3 | T | Salted butter at room |
| temperature | ||
| 1/2 | c | Slivered blanched almonds |
| Whipped cream or ice cream | ||
| optional | ||
| 1 | In a heavy, medium-size | |
| saucepan over low heat | ||
| heat the coconut |
INSTRUCTIONS
and its syrup, the sugar, cinnamon stick, and salt, stirring, until it comes to a boil and the sugar is dissolved. Remove the cinnamon stick and allow the mixture to cool at room temperature. 2. Preheat the oven to 325 degrees. In a large bowl, beat together the egg yolks and the whole egg. Add the eggs and butter to the cooled coconut mixture and mix well. Pour the mixture into an 8 x 8-inch Pyrex baking dish, sprinkle the almonds on top, and bake until browned and crisp on top, 30 to 40 minutes. Allow to cool, cut into squares, and serve with whipped cream. Makes 8 to 10 servings COCO QUEMADO Crispy Coconut File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 96
Total Fat: 11g
Cholesterol: 97mg
Sodium: 14.8mg
Potassium: 82.4mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 14.6g
Protein: 3.7g