1 cup of coconut milk
3/4 cup of cornstarch
2 cups of fresh shredded coconut
1/3 cup of cream cheese
1/3 cup of all-purpose flour
1/2 cup of grated Parmesan cheese
grated
1 tablespoon of rum
4 large egg whites
2 large egg yolks
Syrup
1 (cup) of cornstarch
200g of strawberries
1 lemon
Accessory
Form with a diameter of 18cm
1 cup of coconut milk
3/4 cup of cornstarch
2 cups of fresh shredded coconut
1/3 cup of cream cheese
1/3 cup of all-purpose flour
1/2 cup of grated Parmesan cheese
grated
1 tablespoon of rum
4 large egg whites
2 large egg yolks
Syrup
1 (cup) of cornstarch
200g of strawberries
1 lemon
Accessory
Form with a diameter of 18cm
Leave the ingredients at room temperature
Blend the flour, coconut milk, and cheeses in a blender
Heat to high heat and stir until it stops simmering on the bottom of the pan. Reserve
Beat the egg whites until stiff
Add the cornstarch gradually, forming a firm meringue
Mix the egg yolks with one-third of the meringue to form a cream
Stir and add the remaining meringue, shredded coconut, and rum
Preheat the oven to high heat
Grease the form with butter and pour in the batter
Bake in a water bath for 10 minutes
Lower the temperature and let it rest for another 35 minutes
If you notice the surface is getting dark, cover with aluminum foil and continue baking
Remove from heat and let it cool without removing from the water bath
Unmold
Syrup
Blend well in a blender the strawberries, cornstarch, and a few drops of lemon juice to taste
Serve with whipped cream and sliced strawberries
