1 cup shredded coconut
4 large eggs (separate whites and yolks)
1 can of sweetened condensed milk
4 tablespoons unsalted butter
1 cup shredded coconut
4 large eggs (separate whites and yolks)
1 can of sweetened condensed milk
4 tablespoons unsalted butter
Toast the shredded coconut in a skillet with 2 tablespoons of butter over medium heat, stirring constantly until it turns golden brown
Beat the egg whites until stiff peaks form
Set aside
Beat the egg yolks and sugar until light and fluffy
Beat in 3 tablespoons of melted butter
Mix in the toasted coconut flakes, reserving 1/2 cup for garnish
Bake in a preheated oven at 350°F (180°C) until golden brown
Let cool completely
Chill before serving
Top with whipped cream and sprinkle with reserved coconut flakes.
