Dough:
1 cup of warm water
1 tablespoon of butter
1 egg,
2 tablespoons of rum
1/4 teaspoon of salt
2 cups of all-purpose flour
2 tablespoons of cocoa powder
Filling:
3 beaten eggs
250 grams of fine coconut flakes
2 cans of condensed milk
100 milliliters of coconut milk
Dough:
1 cup of warm water
1 tablespoon of butter
1 egg,
2 tablespoons of rum
1/4 teaspoon of salt
2 cups of all-purpose flour
2 tablespoons of cocoa powder
Filling:
3 beaten eggs
250 grams of fine coconut flakes
2 cans of condensed milk
100 milliliters of coconut milk
Dough:
Combine the water, butter, egg, rum, salt, and flour
Work the dough until it becomes homogeneous, then divide it into two equal parts
In one part, add the cocoa powder and mix well to incorporate it fully into the mixture
Preheat the oven to 180°C
Roll out each portion on a smooth, floured surface, cut them into strips of the same size
Enroll white and chocolate doughs alternately in metal canuddo molds
Place them on a baking sheet and bake for approximately 20 minutes or until golden brown
Let them cool and remove from the molds
Filling:
In a saucepan, combine the beaten eggs, coconut flakes, condensed milk, and coconut milk
Heat over medium heat, stirring constantly until it starts to thicken at the bottom of the pan
Wait for it to cool and fill the canuddo.
