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Cafiroleta recipe - Coconut Delight
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
4 (18 oz) cans coconut in heavy syrup
12 egg yolks
12 Tbsp white wine
In a deep saucepan place the 4 cans of coconut with the syrup and
cook at medium-high heat until it starts to boil. Add 12 egg yolks
(*) slightly beaten.
Cook for a few minutes. Add the wine and cook 15 or 20 minutes more.
(DO NOT STIR)
Place the mixture in ovenproof dish and broil until brown on top.
Serve with cream cheese.
(*)Save the whites for a sponge cake-or they can be frozen for later
use.
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