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Ingredientes
- One 16-oz can coconut in heavy syrup, undrained (available at Hispanic markets )
- 1/4 lb Sugar
- 1 stk cinnamon pn Of salt
- 3 lrg Egg yolks
- 1 lrg Egg
- 3 Tbsp. Salted butter at room temperature
- 1/2 c. Slivered blanched almonds Whipped cream or possibly ice cream, optional
- 1 x In a heavy, medium-size saucepan over low heat, heat the coconut
Direcciones
- And its syrup, the sugar, cinnamon stick, and salt, stirring, till it comes to a boil and the sugar is dissolved. Remove the cinnamon stick and allow the mix to cold at room temperature. 2. Preheat the oven to 325 degrees. In a large bowl, beat together the egg yolks and the whole egg.
- Add in the Large eggs and butter to the cooled coconut mix and mix well. Pour the mix into an 8 x 8-inch Pyrex baking dish, sprinkle the almonds on top, and bake till browned and crisp on top, 30 to 40 min. Allow to cold, cut into squares, and serve with whipped cream.
- Makes 8 to 10servings COCO QUEMADO Crispy Coconut
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 427 | |
| Calories from Fat 248 | 58% |
| Total Fat 29.27g | 37% |
| Saturated Fat 19.91g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 56mg | 2% |
| Potassium 264mg | 8% |
| Total Carbs 39.58g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 14.7g | 10% |
| Protein 5.73g | 9% |
