Place egg yolks in a bowl and add sugar. Whisk immediately and rapidly until smooth and well combined. While whisking gradually add coconut milk. Add vanilla extract and pinch of salt.
Set 4 ramekins, porcelain or thick glasses into a roasting pan. Pour the coconut mixture into the ramekins. Pour water into the roasting pan until it comes 3/4 up the sides of the ramekins. Place in the oven and bake until the center of the creams no longer tremble. About 50 to 60 minutes, time will depend on depth of the ramekins used.
When cool enough to handle remove the ramekins from the roasting pan and place in the refrigerator for several hours or overnight. Toast coconut under broiler for just a few minutes until golden. Sprinkle onto the creams and serve. If desired add pineapple and or mango.
Lemon Earthquake Cake is a fun and easy dessert for Spring and Summer gatherings. Lemon cake batter is poured over coconut, pecans, and lemon sandwich cookies, where they form a delightful crunchy...
Take your sorbet up a notch by roasting the strawberries and rhubarb first! Your summer just got a whole lot sweeter with the help of this 5-ingredient sensational sorbet.
Stars and Stripes Cream Cheese Brownies are the perfect dessert to serve at your Fourth of July barbeque or picnic. The melt in your mouth brownie is finished off with blueberries and a delicious...
Dirt Pie is a nostalgic dessert that makes you feel like a kid again. This dessert has layers of creamy chocolate pudding and crumbled cookies that look just like dirt. It's messy, indulgent, and...
This Lemon Semifreddo Cake is bursting with tangy lemon flavor. Topped with Italian style meringue, it’s the perfect dessert to end an Italian meal or any time you want a cool and refreshing treat.
When you just want a little something sweet, but don't have the time to bake, here's your go-to treat. These Bite Sized Banana Splits are dipped in chocolate and candied macadamia nuts.
1/2 taza hojuelas de coco (preferiblemente sin azúcar)
Piña o mango picadito en cubos, si así lo desea
Direcciones
Precaliente el horno a 325 F.
Coloque las yemas de huevo en un envase y agregue el azúcar. Bata con una espumadora inmediatamente y rápidamente hasta que esté suave y bien combinado. Mientras bate gradualmente agregue la leche de coco. Agregue extracto de vainilla y pizca de sal.
Coloque 4 moldes individuales, de porcelana o vidrio grueso en una bandeja de rostizar. Agregue el la mezcla de coco a los moldes. Vierta agua en la bandeja de rostizar hasta que este 3/4 a los lados de los moldes. Coloque en el horno y hornee hasta que el centro de la natilla no tiemble. Alrededor de 50 a 60 minutos. El tiempo va a depender de la profundidad de los moldes que utilizo.
Cuando ya esté lo suficientemente frio para remover los moldes de la bandeja de rostizar, remuévalos y coloque en el refrigerador por varias horas o de un día a otro. Ponga a tostar el coco usando la parrilla por unos minutos hasta que esté dorado. Espolvoree sobre las natillas y sirva. Si desea agregue piña y/o mango.
Your summer needs Chef Eddy’s No-Bake Peach Cream Pie. A graham cracker crust is piled high with a creamy cream cheese filling and a layer of buttery, vanilla glazed peaches. Because this pie doesn't...
This easy four-ingredient dessert recipe is deliciously simple. Just take fresh mangoes and sprinkle with sugar and lime juice, bake and then top with a scoop of vanilla ice cream.
Entertaining? This Lemon Pudding Trifle is guest-approved. Layers of fluffy and creamy lemon pudding, zesty lemon curd, and vanilla wafer cookies combine to create this tasty trifle. It’s a wonderful,...
A raspado is the Mexican version of a snow cone. Street vendors use a cepillo (ice shaver) to scrape a large block of ice, then the shaved ice is scooped into a cup and is topped with sweet fruit...
Log In Or Register To Post Comments