3 cups of shredded coconut (540 g)
1 cup of water
6 eggs, lightly beaten
1 1/2 cups of grated Parmesan cheese
1 cup of freshly shredded coconut
1 tablespoon of butter
2/3 cup of all-purpose flour, sifted (80 g)
3 cups of shredded coconut (540 g)
1 cup of water
6 eggs, lightly beaten
1 1/2 cups of grated Parmesan cheese
1 cup of freshly shredded coconut
1 tablespoon of butter
2/3 cup of all-purpose flour, sifted (80 g)
In a saucepan, combine the shredded coconut and water and bring to a simmer, stirring constantly until dissolved
Remove from heat and let cool slightly
(Test by taking a small amount of the warm custard between your fingers
It should be firm enough to hold its shape.)
Let it sit for a few minutes to allow the mixture to thicken slightly
Mix in the eggs, cheese, coconut, butter, and flour
Mix well and pour into muffin tin liners greased with butter
Bake in a hot oven (200°C) with boiling water in the baking dish for 1 hour and 30 minutes or until the surface is golden brown and a toothpick inserted in the center comes out clean
Let cool completely before removing from molds
This will yield approximately 20 delightful treats.
