3 cups of grated coconut
1 cup of water
6 eggs
1 1/2 cups of grated Parmesan cheese
1 cup of freshly shredded coconut
2/3 cup of all-purpose flour, sifted
1 tablespoon of butter or margarine
3 cups of grated coconut
1 cup of water
6 eggs
1 1/2 cups of grated Parmesan cheese
1 cup of freshly shredded coconut
2/3 cup of all-purpose flour, sifted
1 tablespoon of butter or margarine
In a saucepan, mix the grated coconut and water
Bring to a boil, stirring only until dissolved
Remove from heat and let cool slightly
Add lightly beaten eggs, cheese, coconut, margarine, and finally flour
Mix very well
Pour into muffin tin cups greased with butter
Bake in a preheated oven at 200°C for about 90 minutes or until the surface is golden brown and a toothpick inserted in the center comes out clean
Unmold after cooling, passing a knife around carefully, and place in paper liners
Note: To achieve a firmer consistency, add 1 tablespoon of cornstarch along with the flour.
