| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Desserts, Cuba, Update, Archived |
8 |
Servings |
INGREDIENTS
|
|
One 16-ounce can coconut in heavy syrup, undrained (available at |
|
|
Hispanic markets ) |
| 1/4 |
lb |
Sugar |
| 1 |
|
Stick cinnamon |
|
pn |
Of salt |
| 3 |
lg |
Egg yolks |
| 1 |
lg |
Egg |
| 3 |
tb |
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
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