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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Rich! Use your egg whites for meringues or angel food cakes and freeze them! Ingredients:
1 liter coconut milk |
500 g coconut, fresh, finely grated |
24 egg yolks, beaten |
150 g unsalted butter |
500 g sugar |
Directions:
1. In a bowl, beat the coconut milk, grated coconut, egg yolks and sugar.
2. Grease a ring pan with unsalted butter and dust the pan with flour or cornstarch, pour the mixture into the prepared tube pan and let it rest for 40 minutes.
3. Place the form in a bain-Marie and bake at 350ยบ F until a knife inserted into the mixture comes out clean, about 30 minutes.
4. You can also pour the batter into 12 or more molds that have been buttered and dusted in flour or cornstarch, and cook those in a bain- Marie.
5. When done, allow to cool, then reverse onto a plate. Serve or chill and serve.
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